HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChunky Red Lentil, Sweet Potato & Coconut Soup
Chunky Red Lentil, Sweet Potato & Coconut Soup

Chunky Red Lentil, Sweet Potato & Coconut Soup

with Fried Chapati

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This welcoming bowl of gently spiced sweet potato and lentils is a true giver. All it requires is a little prep, then you can walk away for 20 minutes while it cooks itself. Add a few finishing touches, fry up some chapati and you're ready to roll.


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Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 unit

brown onion

2 clove


1 unit


1 packet

red lentils

2 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1 tin

coconut milk

1 pinch

chilli flakes

2 cube

vegetable stock

1 bag

baby spinach leaves

2 unit

chapati wraps

(ContainsGlutenMay be present Soy)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

3 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat21.5 g
of which saturates11.9 g
Carbohydrate86.8 g
of which sugars21.3 g
Dietary Fibre0 g
Protein30.1 g
Cholesterol0 mg
Sodium1170 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Peel the sweet potato and cut into 1cm chunks. Place the sweet potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.


While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice into wedges. Rinse the red lentils.


In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the red lentils, water, coconut milk and a pinch of chilli flakes (if using). Crumble in the vegetable stock cubes and stir to combine. Bring to a simmer, then cover the pan with a lid and cook until the lentils are soft, 20-22 minutes.


When the sweet potato is done, use a potato masher to roughly mash it (you can do this while it's still on the tray). Stir the mashed sweet potato and baby spinach leaves through the soup until well combined and the spinach has wilted. Add the lemon zest, a generous squeeze of lemon juice and season to taste with salt and pepper. TIP: Taste and add more lemon juice, if you prefer.


While the soup is cooking, brush a chapati wrap on both sides with olive oil. Heat a medium frying pan over a medium-high heat and add the chapati. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining chapati (see ingredients list).


Divide the chunky red lentil, sweet potato and coconut soup between bowls. Top with a dollop of Greek yoghurt and serve with the chapati wraps and any remaining lemon wedges.