Curried Red Lentil and Mango Chutney Soup

As the past 3 weeks have featured soup on a Tuesday, I thought I might as well make a month of it and end as I started with a soup involving curry-tastes and sweet potato. This one is rather different from that one, however, as the mango chutney makes it taste a bit sweeter than you’d expect soup to taste – it’s rather tasty and different!

(serves 4)

2 sweet potatoes

1 slug olive oil

1 large onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground ginger

100g red lentils

800ml vegetable stock

6 dessertspoons of mango chutney

  1. Wash the sweet potato and roast it in the oven, unchopped and skin on, for an hour at 140oC.
  2. Remove from oven and allow to cool.
  3. Heat the oil in a large, heavy-bottomed saucepan. Fry the garlic, onion and cumin gently for five minutes.
  4. Add the lentils and stock to the pan and let them boil for ten minutes.
  5. Cover, and reduce the mixture to a simmer for a further 30 minutes.
  6. Remove the skin from the sweet potatoes and dice. Add, along with the mango chutney.
  7. Use a hand blender to purée until smooth.
  8. Chop some coriander and top to serve, if you desire.


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