Description
Jamie Oliver’s lentil and sweet potato soup emerges as a hearty, comforting Mediterranean-inspired dish. Packed with rich flavors and nutritious ingredients, this simple recipe delivers warmth and satisfaction with each spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 750 g sweet potatoes
- 125 g red lentils
- 1 liter organic vegetable stock
- 1 x 400 g light coconut milk
Aromatics and Spices:
- 2 red onions
- 4 cloves garlic
- ½ tablespoon (7.5 ml) cumin seeds
- 1 teaspoon ground coriander
- 1 fresh red chili
Fresh Herbs and Finishing Ingredients:
- ½ bunch fresh coriander
- 1 lemon
- Olive oil
Instructions
- Prepare the roasting foundation by heating the oven to 180ºC (350ºF). Meticulously peel and chop sweet potatoes and onions into uniform 2-centimeter (0.8-inch) chunks for even cooking.
- Create a flavor base by scattering cumin seeds, ground coriander, kosher salt, and freshly ground black pepper across the vegetable pieces. Generously drizzle extra virgin olive oil and thoroughly toss to ensure complete coating.
- Transfer the seasoned vegetables onto a rimmed baking sheet, spreading them in a single layer to promote optimal caramelization. Roast for 40-45 minutes, rotating midway, until edges turn golden brown and vegetables become tender.
- While vegetables roast, initiate the soup’s aromatic foundation. Heat additional olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Introduce finely sliced garlic, minced chili, and chopped coriander stalks, sautéing until they release their fragrant essences.
- Incorporate red lentils into the aromatic mixture, stirring to coat with the infused oil. Pour in hot vegetable stock and creamy coconut milk, bringing the liquid to a gentle boil before reducing to a soft simmer.
- Allow lentils to cook for approximately 20 minutes, stirring occasionally, until they become tender and begin to break down, creating a rich, creamy consistency.
- Once roasted vegetables achieve a deep golden color, carefully transfer them into the simmering lentil mixture. Use an immersion blender or standard blender to puree the soup to your preferred texture, ensuring a smooth or slightly chunky result.
- Elevate the soup’s brightness by squeezing fresh lemon juice and adjusting seasoning with additional salt and pepper to taste. Garnish with reserved fresh coriander leaves for a vibrant finishing touch.
Notes
- Roast sweet potatoes until deeply caramelized for an intensely sweet and rich flavor foundation.
- Grind whole cumin and coriander seeds to unlock their full aromatic potential and enhance soup complexity.
- Use red lentils for their rapid cooking time and natural ability to create a velvety, cream-like consistency.
- Pour full-fat coconut milk to introduce a luxurious tropical undertone that softens the soup’s robust profile.
- Sprinkle fresh coriander leaves as a vibrant garnish that brightens the dish’s deep, warming characteristics.
- Simplify meal preparation with this one-pot wonder that develops deeper flavors during gentle simmering.
- Store leftovers confidently, knowing the soup’s taste improves with refrigeration over several days.
- Embrace versatility through easy customization of spice levels and dietary adaptations.
- Enjoy a nutrient-dense meal that supports gluten-free and plant-based eating without sacrificing deliciousness.
- Reheat gently to preserve the soup’s silky texture and preserve its complex layered flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 9 g
- Cholesterol: 0 mg