26 Reviews of Sweet Potato and Lentil Soup

From: Fulltime Chef

On Oct 16, 2007

So good! I didn't bother pureeing the soup and thought it was very delicious. I would advice people in the United States that when the recipe calls for 1/2 cup coriander it is referring to what you find in supermarkets here as fresh cilantro (don't use dried coriander seeds or ground coriander - this would give it a very different flavor).

From: SugarJen

On Jun 4, 2008

Yum, yum, and yum again. Thank goodness for the poster who explained that this recipe is asking for a half cup of cilantro, not a half cup of ground coriander!! The lemon also really added something at the end. The only thing I would change next time is to boil the lentils and spices for about 20 minutes before I add the potatos and onions. The potatos were really falling apart before the lentils were done.

From: Jewelies

On May 25, 2006

This is so very yummy and extremely filling. I actually let it perk away on the stove a bit longer so ended up adding another cup of stock. We found the coriander flavour goes right through the soup so if you arn't overly keen on a stong coriander flavour just watch how much you put in, maybe just add a bit at a time until you are happy with the flavour. I served with my Curry and Mayonnaise Rusks Curry and Mayonnaise Rusks and they went perfectly together. Thanks misstasty for posting a fabulous recipe.

From: Evie*

On May 7, 2006

This is really delicious, lovely and thick with great flavours. I used chicken stock. Served with a dollop of lite sour cream. Thanks for sharing.

From: Stardustannie

On Aug 7, 2006

Mmmm..what a fab soup. I made as directed except for adding the coriander (family's pref)I went with Jewelies suggestion and served with Curry and Mayonnaise Rusks wich complimented this soup perfectly. A great winters night meal. Thanks for sharing.

From: evelyn/athens

On Apr 28, 2006

Delicious! Exactly my favourite kind of recipe - minimum work, maximum flavour. The spicing in this was well-balanced and suited to the lentils and sweet potatoes. A definite keeper.

From: I'mPat

On Aug 15, 2006

Made this tonight and it certainly warmed us all through. I only used 2 onions but no coriander (didn't have any). I didn't blend it but served it chunky and with garlic parmesan bread. Forgot to mention I also added about 100g of pasta (small twists). Mum found it a bit too peppery so the next day I made a quarter batch without the pepper and she thoroughly enjoyed it. I defrosted some of the original and it reheated well and the spicy flavour was even more pronounced YUMMOOOO

From: mickeydownunder

On Mar 14, 2008

SEN-SATION-AL!!!! Can I even say WOW!!! Absolutely LOVED this soup, true! Snuck in grated zucchini too! Definite keeper this is for me! LOVED combination and low fat! GREAT recipe!

From: Resilient

On Aug 5, 2008

This soup was very easy to make, was full of flavor, had a pleasing texture, and was very sustaining. This recipe survives modification very well. I used two onions instead of three, veggie broth instead of chicken stock, no garlic, no cumin, no coriander, no lemon juice, and no salt or black pepper and it still tasted absolutely delicious. Oh, and I added cooked amaranth to it to stretch the soup a bit further. Definitely a "stick to your ribs" soup that doesn't leave you feeling as if you have a ton of bricks in your stomach or intestines.

From: Mad scientist

On Jul 3, 2008

A very tasty and simple soup! I used 1 large sweet potato, hoping that was about 750g. I added a can of garbanzo beans and used my "boat motor" to puree (stick blender). Served with a simple salad, a great summer meal!