Sweet Potato, carrot & lentil soup with yoghurt & coriander
Sweet Potato, carrot & lentil soup with yoghurt & coriander

At a glance
Serves 4


2 tablespoons olive oil
2 small sweet potato peeled & roughly chopped
1 large brown onion peeled & roughly chopped
3 carrots peeled & roughly chopped
2 garlic cloves crushed
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
½ cup dried red lentils
3 cups vegetable stock
3 cups water
Salt & pepper to taste
1 cup Jalna Natural Greek yoghourt

Corriander pesto:

½ cup coriander leaves
1 small garlic clove
1 tablespoon pistachios
1 tsp lemon juice
5 tablespoons olive oil


  • Blend coriander, garlic & pistachios in a food processor until finely chopped. With motor running add the lemon juice & olive oil in a thin stream until combined. Season to taste.
  • Heat oil in a large pot over a medium heat. Cook sweet potato, onion, carrots & garlic stirring occasionally for 3-5 minutes. Add spices, cook for a further 2 minutes stirring.
  • Add the lentils, vegetable stock, water & season.
  • Bring to the boil. Reduce heat to a simmer, for 35 minutes, or until the lentils, carrots & sweet potato are soft.

Meanwhile make the coriander pesto.

  • Blend the soup in a food processor or with a stick blender. Blend until smooth.
  • Stir through half of the yoghurt.  Add a little more water if needed, till desired consistency.
  • Serve soup with a generous dollop of Jalna yoghourt, coriander pesto & coriander leaves.

Salt & pepper to taste

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