Sweet Potato & Red Lentil Soup (V)


Serves 4

Prep Time: 15 minutes

Cooking Time: 30 minutes



  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 Rugani Carrots, sliced
  • 3 garlic cloves, finely chopped
  • 2 tsp ginger, finely grated
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 200 g ZZ2 Romanita Tomatoes
  • 500 g sweet potatoes, peeled and cut into small blocks
  • 200 g red lentils
  • 600 ml vegetable stock
  • 750 ml Rugani Carrot and Turmeric Juice
  • Lemon juice to taste
  • Salt and pepper to taste
  • Fresh coriander to garnish


  1. Heat the oil in a large pot.
  2. Add the onion, celery, carrot, and cook for 4-5 minutes over low heat or until the onion is translucent.
  3. Add the garlic and ginger, and cook for another minute.
  4. Add the spices and cook for another minute.
  5. Add the sweet potatoes, lentils, stock, juice, and stir.
  6. Bring to a boil, reduce the heat and cook for a further 20-25 minutes.
  7. When the cooking time has elapsed blend three ladles in a blender until smooth and return to the pot. Stir through to thicken the soup slightly.
  8. Season to taste.
  9. Serve with freshly chopped coriander, toasted pumpkin seed, and toasted bread.

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