Lentil, sweet potato and coconut soup

I had some really tasty soup for lunch today out of a batch I made and froze last week, and belatedly thought that it’d make a good recipe to share, so here it is. It was far too hot for soup today really – I sat outside, which is why the pictures are so bright – but I enjoyed it anyway šŸ™‚

It’s got a lovely sweet, earthy, coconutty flavour plus a nice level of heat from the curry powder, without being too spicy. Interestingly, since I’ve been trying to have my lunchtime soup without bread I’ve paid a lot more attention to seasoning the soup and can really tell the difference. I think you can rely on buttered bread to ‘carry’ an underseasoned soup a bitĀ so I was being a bit lazy about tasting and seasoning before packing it up and freezing.

I’ve always said that soup’s the best way to get in a healthy lunch as cheap as possible and this one’s only 38p per portion when you split the batch into five (if you’re the hungry sort you may want to have bigger portions or have some bread with it too, but it’ll still be pretty cheap).


Lentil, sweet potato and coconut soup (serves 5 for lunch at 38p per portion)NutritionLabel

  • 1/2 tbsp cooking fat (free* – I used homemade lard, vegetable oil is fine too)
  • 2 small onions, peeled and chopped 10p, (Asda smartprice Ā£1.06 for 2kg)
  • 3 medium sweet potatoes, peeled and cut into cubes 50p (Asda Ā£1 per kilo)
  • 2 tbsp curry powder (I used Madras) 4p (Rajah Madras curry powder 61p per 100g in Asda)
  • 150g red lentilsĀ 27p (East End, Ā£3.50 per 2kg in Asda)
  • stock to well cover (free* as I used homemade ham stock but vegetable or chicken stock is fine too)
  • 1 can coconut milkĀ 95p (Rajah brand, Asda)

Heat the fat or oil in a large saucepan and add the chopped onions. Gently fry for several minutes until starting to colour, then add the sweet potatoes, curry powder, lentils and enough ham or vegetable stock to well cover. Bring to the boil, then simmer for 20-30 minutes, until the lentils are mushy and the sweet potato is cooked through.

Remove from the heat, blitz with a hand blender (or use a jug blender, but let it cool a bit first) and add the coconut milk. Reheat gently, taste and season as required.

Makes five lunch portions at 38p per portion. *If you use Asda own-brand vegetable oil it’ll add less than a penny to theĀ overallĀ price and Asda own-brand stock cubes are 40p for 12 or 6p to use two in your soup.

Credit Crunch Munch

I’m entering this intoĀ Credit Crunch MunchĀ hosted by Sarah at Maison Cupcake, but set up by Helen overĀ Fuss Free FlavoursĀ and Camilla over atĀ Fab Food 4 All.


6 thoughts on “Lentil, sweet potato and coconut soup

    1. Jess Post author

      Thanks! It is really nice and you can’t really beat a 39p lunch šŸ˜‰ I take an apple (around 20p) with some homemade cashew and peanut butter in as a morning snack (costs Ā£1 to make a jar which lasts a week or two so say 15p per portion) so it’s only 73p for the whole day’s packed lunch + snack. Beats eating out by a long way!

  1. Lorna

    Just made that Jess … ideal way to use the sweet potatoes that were languishing at the bottom of the veg basket – deilcious!


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