Ingredients
- Red split lentils 250g
- Brown onion, medium 1
- Garlic cloves 4
- SpinneysFOOD Fresh Coriander 50g
- Sweet potatoes, small 2
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- SpinneysFOOD Sea Salt To taste
- Peppercorn, crushed 1 tsp
- Oregano 1½ tsp
- 7 spice 1 tsp
- SpinneysFOOD Fine Cumin 1½ tsp
- SpinneysFOOD Fine Cinnamon 1 tsp
- SpinneysFOOD Cayenne (optional) ¼ tsp
- Beef bone broth or chicken stock 500ml
- SpinneysFOOD Bottled Drinking Water 375ml
Nutrition (Per serving)
- Calories 300
- Fat 8.6g
- Saturates 1.4g
- Protein 15.7g
- Carbs 45.5g
- Sugars 2.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sweet potato lentil soup with bone broth
Middle Eastern 20 Mins Prep · 25 Mins Cook
- Wash the lentils, drain and set aside. Chop the onion into small cubes. Peel and crush the garlic. Chop the coriander. Peel and dice the sweet potatoes into small cubes.
- Heat the olive oil in a large pot then add the onions and sauté until half cooked. Add the salt and crushed peppercorns. Add the garlic and potatoes and stir for 10 minutes. Add the lentils and all the spices and stir for 2-3 minutes.
- Add stock and water.
- Bring it to a boil, then cover with a lid and simmer for approx. 15-20 minutes.
- Garnish with coriander and serve.