Healthy living

Hearty sweet potato and lentil soup

A simple and filling homemade soup.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 6


  • olive or canola oil spray
  • 1 large onion, peeled and diced
  • 2 carrots, peeled and diced
  • 2 sticks celery, diced
  • 3 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 1 small zucchini, diced
  • 500 g sweet potato, peeled and diced
  • 2 x 420 g cans no-added-salt cooked brown lentils (undrained)
  • 1 litre salt-reduced chicken stock
  • 500 mL water
  • freshly chopped coriander, to serve


1. Lightly spray a large pot with oil and place on medium to high heat. Add onion, carrots and celery. Cook for 5 minutes, stirring often, until vegetables have softened. Stir in garlic and cumin, cook for 1 minute until fragrant. 

2. Add zucchini, sweet potato, lentils (including the water they are canned in), stock and water; stir until well combined. Bring to the boil and simmer, partially covered, for 20 minutes until vegetables are tender. 

3. Ladle soup into bowls and sprinkle with coriander, if desired.


Increase the amount of water for a thinner soup, or process half the soup with a blender or stick mixer for a thicker texture.


  • Substitute a diced leek for onion. Substitute pumpkin for sweet potato.
  • Add one thinly sliced fresh long red chilli to the onion for some spice and serve with a dollop of natural yoghurt.
  • Replace lentils with canned no-added-salt chickpeas or cannellini beans or 3/4 cup dried red lentils.
  • Add diced parsnips, chopped green beans, cauliflower florets, spinach leaves or a can of no-added-salt diced tomatoes.

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