Moroccan Spiced Sweet Potato Lentil Soup
A budget Moroccan-spiced soup of sweet potato, carrots and split red lentils, part-pureed and served with wholemeal mini pittas. Price: 61p per serving.
⏱️ Prep: 10 min🍳 Cook: 35 min
Ingredients
| 1 | red onion, chopped | |
| 2 tbsp | 30 ml | rapeseed oil |
| 1 | red chilli, deseeded and finely chopped | |
| 4 tbsp | 60 ml | Asda Moroccan Seasoning |
| 1 | small sweet potato, peeled and diced | |
| 150 g | carrots, diced | |
| 400 g | tin Asda Chopped Tomatoes with Chilli & Pepper in Tomato Juice | |
| 75 g | dried split red lentils, rinsed and drained | |
| 1 | Knorr The Vegetable Cube 25% Less Salt, crumbled | |
| 10 g | coriander, chopped | |
| 4 | Dina Wholemeal Mini Pitta Breads, to serve |
Instructions
Prep: 10 mins. Cook: 35 mins. Serves: 4. Price: 61p per serving.
Method
- In a large pan, fry the onion in the oil over a medium heat for 4-5 mins until soft. Add the chilli and cook for 2 mins.
- Stir in the Moroccan seasoning, then add the sweet potato and carrots. Stir well to coat with the seasoned oil.
- Add the tomatoes, red lentils, stock cube and 600ml water. Cover, bring to the boil and simmer for 25 mins.
- Remove about a quarter of the veg and lentils with a draining spoon and set aside. Puree the remaining soup with a handheld blender, topping up with water if too thick.
- Return the reserved vegetables and lentils to the pan, then add half the coriander. Heat through, divide between 4 bowls and sprinkle the remaining coriander on top.
- Serve with 1 mini pitta bread per person on the side.