Sweet Potato and Red Lentil Soup
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 202
- Carbs 35G
6 Servings
Ingredients
- low-calorie cooking spray
- 1 medium red onion peeled and diced
- 1 medium red pepper deseeded and diced
- 3 garlic cloves peeled and crushed
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp mild chilli powder
- ½ tsp ground ginger
- 650 g sweet potato peeled and chopped into chunks
- 100 g red lentils
- 1 litre boiling water
- 1 vegetable stock cube
- 1 vegetable stock pot
- 30 g reduced-fat cream cheese
- salt and pepper to taste
Instructions
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Spray a large saucepan with low-calorie cooking spray and set on a medium heat.
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Add the onion, pepper and garlic and fry for 10 minutes.
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Once the onions and peppers are softened and beginning to caramelise, add the paprika, cumin, chilli and ginger. Fry for 2 minutes.
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Add the sweet potato, lentils, water, stock cube and stock pot. Bring to a boil, then lower the heat and partially cover with a lid. Simmer for 25-30 minutes.
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The potato and lentils should be soft. Remove from the heat and blitz using a stick blender until smooth. Add the cream cheese and mix until blended, then season to taste with salt and pepper.