Easy and warming, with a hint of spice. This is perfect for a cold winters day. Make in batches, freeze. Warm yourself up with this delicious soup.

To serve 4……


1 1/2 large sweet potatoes

3/4 cup red lentils

1 red chilli

3 whole garlic cloves

2 tsp veg bouillon powder

Pinch of Chilli flakes

700 ml water

1/2 tbsp olive oil

Salt & pepper to taste.


Rinse the lentils & place in a pan of water with 1 tsp of the bouillon powder. Cook as per instructions.

Heat your oven to 180°/gas 6.

Peel and chop your sweet potato, in a bowl toss with olive oil, & salt & pepper.

Place potatoes on a baking tray & roast for around 40 minutes. After 10 minutes, add your whole chilli & whole garlic cloves to the baking tray.

Once the lentils are cooked, drain & set aside.

When your potatoes, garlic & chilli are cooked set aside to cool for 5/10 minutes.

Scrape chilli flesh away from the skin, discard skin, & seeds. Remove outer shell of garlic (the inside will be toffee consistency, to hard), add both to a blender. Continue to add potatoes, lentils, vegetable bouillon, pinch of chilli flakes, & water to the blender.

Blend until smooth. Add more or less water depending on your desired thickness of soup.

Season to taste.


Optional…..Drizzle with pesto, vegan cream etc before serving for added deliciousness!


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