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Vegetarian Sweet Potato and Lentil Soup

Vegetarian Sweet Potato and Lentil Soup
  • Amine Free
  • Casein Free/Low
  • Dairy Free
  • Egg Free
  • Gluten Free
  • Lactose Free/Low
  • Seed Free
  • Vegan
  • Vegetarian
  • Wheat Free
  • Yeast Free

Serves 4 



1 onion, diced

2 celery stalks, diced

8cm ginger, grated

1 1/2tsp ground cumin

1tsp ground coriander

1/2tsp curry powder

250g (1 1/2 cup) yellow or red lentils, rinse and soak overnight

400g sweet potato, peeled and chopped

4 carrots, peeled and chopped

2L gluten free vegetable stock

Gluten Free Tamari/Soy Sauce



Heat a large heavy based saucepan and add a tblspn of olive or vegetable oil to heat. Add in the onion, celery and ginger and saute for approximately 5minutes. Add the ground cumin, coriander and curry powder and stir until fragrant - about 1 minute. Add the lentils, sweet potato, carrot and vegetable stock. Stir. Reduce heat and simmer, stirring occasionally, for approximately 45-60minutes.

Remove from heat and allow to cool. When cool enough spoon batches into a blender and pulse until smooth. Check seasoning, adding a teaspoon or two of tamari to taste. Reheat.

Serve with a swirl of coconut milk and a sprig of fresh coriander with some fresh gluten free bread.

Will keep in fridge for approximately 5 days. Soup is also fabulous to freeze.

Recipe Submitted by The Gluten Free Scallywag


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