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Moroccan sweet potato and lentil soup recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and easy vegetarian soup made with Moroccan Tagine base, budget-friendly at $2.60 per serving.
Ingredients:
  • 36.40 gm olive oil
  • 750g sweet potato, peeled, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 80g packet Hart & Soul Natural Moroccan Tagine recipe base
  • 500ml (2 cups) Stock Vegetable
  • 425g can no-added-salt lentils, rinsed, drained
  • 60ml (1/4 cup) fresh lemon juice
  • 130g (1/2 cup) Greek-style yoghurt
  • 40.00 ml small fresh dill sprigs
  • 62.50 ml small fresh mint leaves
  • 20.00 ml finely grated lemon rind
Instructions:
  • In a large saucepan over medium heat, warm the oil and add sweet potato, carrot, and onion. Sauté for 3 minutes until the onion softens. Stir in the recipe base and cook for 1 minute until aromatic.
  • Pour in the stock and 375ml (1 1/2 cups) water and bring to a boil. Lower the heat to medium-low and simmer for 15 minutes until the sweet potato and carrot are tender. Remove from heat and use a stick blender to blend until smooth. Set aside 1/3 cup of lentils. Stir the rest of the lentils into the soup and bring it back to a boil over medium-high heat. Mix in the lemon juice, season to taste, and enjoy!
  • Serve the soup in bowls, add a dollop of yogurt, sprinkle with dill, mint, lemon rind, and reserved lentils. Season to taste and enjoy!

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