Ian Fletcher’s sweet potato, pumpkin, leek and red lentil soup

Sweet potato, pumpkin, leek and red lentil soup

Serves 4 – 6


400 g sweet potato
400 g pumpkin
1 onion
1 leek
1.2 – 1.5 lt. vegetable stock (or vegetable stock cube or powder)
100 g red lentils (put in strainer and  rinse under cold water)
Oil or butter

1.       Gently cook the sliced onion and leek in the oil without colour until soft, add sliced vegetables and cook for a couple more minutes
2.       Add the rinsed lentils
3.       Gradually add the hot stock
4.       Stir to the boil
5.       Season
6.       Simmer for 45 – 60 minutes (until vegetables are soft)
7.       Skim when necessary
8.       Blend until smooth if you want a smooth texture
9.       Correct seasoning

Leave a Reply

Your email address will not be published.