Australian Owned Family Business Since 1939

Moroccan Sweet Potato and Lentil Soup Recipe

Winter Recipe

This low-calorie vegetarian soup is incredibly quick and easy to prepare! Enjoy Our Winter recipe!

Prep: 10 Mins | Cook:  20 Mins | Serves: 4
Ingredients:
  • 2 Tbsp olive oil
  • 750g sweet potato, peeled, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 80g Trumps Moroccan Seasoning
  • 2 cups Stock Vegetable
  • 425g Trumps Lentils
  • 1/4 cup fresh lemon juice
  • 1/2 cup Greek Style yoghurt 
  • 2 tbsp small fresh dill sprigs
  • 1/4 cup small fresh mint leaves
  • 1 tbsp finely grated lemon rind
 
 

Method:

  • 1. Heat the 2 tbsp olive oil in a large saucepan over medium heat. Add the sweet potato, 2 carrots, and 1 brown onion. Cook, stirring, for 3 minutes or until the onion softens. Pour in the 80g Trumps Moroccan Seasoning and cook, stirring, for 1 minute or until aromatic.
  • 2. Add the Stock vegetable and 1 1/2 cups of water. Bring to the boil then reduce heat to medium-low and cook for 15 minutes or until the sweet potato and carrot are tender. Remove from heat. Use a stick blender to blend until smooth. Reserve 1/3 cup of the 425g lentils. Stir the remaining lentils into the soup mixture. Bring to the boil over medium-high heat. Stir in the lemon juice and season.
  • 3.  Ladle the soup into serving bowls. Dollop with the 130g Greek-style yoghurt. Top with the dill, mint leaves, grated lemon and reserve lentils. Season and serve.

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