Red Lentil, Sweet Potato and Coconut Soup Vegetarian
By Alpro Recipes
Published on 07 April 2021
A quick and delicious lunch idea.Time and servings
35 minsTotal time
6Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 4 tbsp of alpro plain no sugars alternative to yogurt, for swirling on top of the soup before serving
- 3 tbsp of fresh coriander
- 2 cloves garlic, peeled & finely chopped
- 1 red pepper, deseeded & finely chopped
- 400 g of sweet potatoes, peeled & cut into 1 cm cubes
- 90 g of thai red curry paste
- 1 large red onion, finely chopped
- 1 tbsp of vegetable or mild olive oil
- 1 vegetable stock cube, dissolved in 500ml boiling water
- 115 g of dried red split lentils
- 500 ml of alpro coconut drink
Method
Step 1
Heat the oil in a large saucepan, add the onion and peppers and cook over a low heat for 10 minutes until softened but not coloured.Step 2
Add the garlic and red Thai paste and cook over a medium heat for 2-3 minutes, stirring well to combine the ingredients.Step 3
Add the sweet potato, lentils and stock, cover with a lid and bring to the boil.Step 4
Reduce the heat, add the Alpro coconut drink and simmer with the lid on for 20-25 minutes. Add the fresh coriander.Step 5
Carefully liquidise or blitz until the soup is smooth.Step 6
Re heat and season to taste before serving.Step 7
Delicious served with a swirl of Alpro Plain alternative to yogurt & crusty bread