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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.”

agnesgempackfoods-ie
prep time
25 mins
cooking time
35 - 40 mins
servings
4

Equipment

  • large saucepan

  • hand blender

Ingredients

  • 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

Instructions

1
Into a large saucepan set over a medium heat, add the vegetable oil and the onions, cook until onions are soft and translucent.
2
To this add the garlic and cook for a further 3 minutes.
3
Add the chili, cumin & paprika and mix well.
4
Once mixed, pour in 850ml of the vegetable stock- keeping 150ml back.
5
To the soup base add the Gem red lentils, sweet potato, soaked Gem butter beans and the tomato puree and mix well.
6
Turn the heat down and simmer the soup for a further 35 minutes or until the potatoes and butter beans are soft.
7
Using a hand blender, blitz the soup until smooth.
8
Add the remaining stock if the soup is thick.
9
Check for seasoning and adjust with salt & pepper.
10
Serve with a drizzle of natural yoghurt and spring onions.
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