This tasty soup is packed with nutritional benefits making it perfect  for post-run recovery.img_57491


  • 500g sweet potatoes.
  • 1 red onion.
  • 1/2 tbsp cumin seeds.
  • 1/2 tsp ground coriander
  • olive oil.
  • 2 cloves of garlic.
  • 1/2 fresh red chilli.
  • 1/2 bunch of fresh coriander.
  • 80g red lentils
  • 750ml vegetable stock.
  • 300ml light coconut milk.
  • 1/2 lemon.

serves 3-4.



  1. Preheat the oven to 180 degrees/gas 4.
  2. Rinse, peel and cut the sweet potatoes into 2cm pieces and cut the onion into thick wedges.
  3. Place the onions and sweet potatoes in a baking tray and sprinkle with cumin seeds,ground coriander and salt and pepper, before drizzling with olive oil and tossing.
  4. Bake in the oven for 40-45 mins, or until golden and tender.
  5. Peel and finely slice the garlic and chilli. Finely slice the coriander stalks and reserve the leaves.
  6. Heat a tablespoon of oil in a heavy based saucepan, over a medium heat, add the garlic, chilli and coriander stalks. Heat through for a min or until golden brown.
  7. Add the lentils to the pan and stir to coat in the spices and oil. Pour in the hot stock and coconut milk.
  8. Slowly bring to the boil, before turning down to a simmer and cooking the lentils for around 20 mins or until soft.
  9. When ready,remove the vegetables from the oven and carefully spoon into the pan.
  10. Add the coriander leaves and blitz the soup with a stick blender or food processor until smooth.
  11. Add a squeeze of lemon, and return to the heat before serving.


E N J O Y 🙂


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