Moroccan-spiced sweet potato and lentil soup

Name: Moroccan-spiced sweet potato and lentil soup | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 red onion, chopped; 2tbsp rapeseed oil; 1 red chilli, deseeded and finely chopped; 4tbsp Asda Moroccan Seasoning; 1 small sweet potato, peeled and diced; 150g carrots, diced; 400g tin Asda Chopped Tomatoes with Chilli & Pepper in Tomato Juice; 75g dried split red lentils, rinsed and drained; 1 Knorr The Vegetable Cube 25% Less Salt, crumbled; 10g coriander, chopped; 4 Dina Wholemeal Mini Pitta Breads, to serve

A mouthwatering chunky soup, flavoured with warming spices, that everyone can enjoy

By Asda Good Living,25th March 2019

(28 votes)

Cook: 45 Mins

Serves: 4

Price: 61p per serving

Nutritional Information

Each 391g serving contains

Energy
1114kj
266kcal

13%

Fat
7.0g

Med
10%

Saturates
0.8g

Low
4%

Sugars
14.5g

High
16%

Salt
1.45g

Med
24%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
285kj/68kcal

Ingredients

1 red onion, chopped

2tbsp rapeseed oil

1 red chilli, deseeded and finely chopped

4tbsp Asda Moroccan Seasoning

1 small sweet potato, peeled and diced

150g carrots, diced

400g tin Asda Chopped Tomatoes with Chilli & Pepper in Tomato Juice

75g dried split red lentils, rinsed and drained

1 Knorr The Vegetable Cube 25% Less Salt, crumbled

10g coriander, chopped

4 Dina Wholemeal Mini Pitta Breads, to serve

Method

In a large pan, fry the onion in the oil over a medium heat for 4-5 mins until soft. Add the chilli and cook for 2 mins.

Stir in the Moroccan seasoning, then add the sweet potato and carrots. Stir well to coat with the seasoned oil.

Add the tomatoes, red lentils, stock cube and 600ml water. Cover, bring to the boil and simmer for 25 mins.

Remove about a quarter of the veg and lentils with a draining spoon and set aside. Purée the remaining soup with a handheld blender, topping up with water if too thick.

Return the reserved vegetables and lentils to the pan, then add half the coriander. Heat through, divide between 4 bowls and sprinkle the remaining coriander on top.

Serve with 1 mini pitta bread per person on the side.