Food & Wine


Sweet Potato, Red Lentil and Capsicum Soup

Makes approx. 2 litres


  • 1 tablespoon oil
  • 1 large onion, diced
  • 2 red capsicums, roughly chopped
  • 5cm piece fresh ginger, peeled and roughly chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons whole cumin seeds
  • 1 teaspoon turmeric
  • pinch dried chilli flakes, plus extra for serving
  • salt, to taste
  • 500g sweet potato, peeled and chopped
  • 400g can good quality chopped tomatoes
  • 1 cup red lentils
  • 6 cups chicken or vegetable stock
  • 500ml Greek-style natural yogurt
  • 1/2 cup finely chopped coriander, plus extra for garnish



  • Heat oil in a large pot, add onion and cook over medium heat until translucent. Add capsicums, ginger, garlic, spices and salt and cook for 1-2 minutes. Add sweet potato, tomatoes, lentils and stock to the pot and simmer, partly covered and stirring occasionally, for 45-50 minutes or until the vegetables and lentils are tender. Cool slightly before blending then return to the pot.
  • Warm gently without boiling and stir through half the yogurt and coriander. Serve with a swirl of remaining yogurt and garnish with coriander and chilli.