CookingDinnerEasyLunchRecipesShane Smith

Red Lentil, Sweet Potato & Butter Bean Soup

35 - 40 mins Cook
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While there is still a bit of a chill in the air, there’s no better time for delicious, warming soup! Shane Smith is back with a hearty Red Lentil, Sweet Potato and, Butter Bean Soup! 🥣

Shane’s tip here is to add in a bit more spice if you want to turn the heat up! 👨‍🍳👩‍🍳

“This hearty soup is a warm hug in a bowl. It’s perfect for this time of year if you’re looking to make a big pot of something healthy and super tasty. You can add more spice depending on your taste but make sure you earmark this recipe, it’s guaranteed to become a family favorite.”

prep time
25 mins
cooking time
35 - 40 mins


  • large saucepan

  • hand blender


  • 1 Medium Onion, diced

  • 2 tbsp Vegetable Oil

  • 3 Garlic Cloves, chopped

  • 1/4 tsp Dried Chilli Flakes

  • 1 tsp Ground Cumin

  • 1/2 tsp Smoked Paprika

  • 2 Sweet Potatoes, peeled & chopped

  • 2 tbsp Tomato Puree

  • 75g Gem Red Lentils

  • 1 Litre Vegetable Stock

  • 150g Gem Butter Beans, soaked in cold water overnight

  • 4 tbsp Natural Yoghurt

  • 1 Spring Onion, chopped


Into a large saucepan set over a medium heat, add the vegetable oil and the onions, cook until onions are soft and translucent.
To this add the garlic and cook for a further 3 minutes.
Add the chili, cumin & paprika and mix well.
Once mixed, pour in 850ml of the vegetable stock- keeping 150ml back.
To the soup base add the Gem red lentils, sweet potato, soaked Gem butter beans and the tomato puree and mix well.
Turn the heat down and simmer the soup for a further 35 minutes or until the potatoes and butter beans are soft.
Using a hand blender, blitz the soup until smooth.
Add the remaining stock if the soup is thick.
Check for seasoning and adjust with salt & pepper.
Serve with a drizzle of natural yoghurt and spring onions.

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