Sweet potato and lentil soup with apple and avo


  • 1 tablespoon olive, coconut or macadamia oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large orange sweet potato (kumara), peeled and chopped roughly
  • ½ cup dried split red lentils
  • ½ bunch fresh coriander
  • 1 teaspoon ginger powder
  • 4 cups vegetable stock or chicken stock
  • Pinch salt

To Serve:

  • 1 small red or green apple, diced finely
  • 1 small red or green apple, diced finely
  • 1 small avocado, peeled and cubed
  • 2 teaspoons olive oil
  • Freshly ground black pepper


  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring frequently, for 3 minutes or until the onion softens slightly.
  2. Add the sweet potato, lentils and stock to the pan, and stir well to combine. Increase heat to high and bring to the boil. Reduce heat to medium and cook, covered, stirring frequently, for 20-25 minutes or until the lentils are tender. Blend using a stick blender until smooth.
  3. To serve, divide between serving bowls and top with diced apple and avocado. Drizzle with a little extra olive oil and season the lot with black pepper.

Recipe courtesy of Martyna Angell. Polish-born health coach, blogger and cookbook author, Martyna has worked as a recipe developer for a number of local and international publishers and brands. She is a regular wholefood columnist for the Australian Nourish magazine. Martyna’s website and cookbook, The Wholesome Cook (Harlequin), offer a mix of wholefood classics which are based around real food and can be adapted to create options for various dietary needs.


  • www.wholesome-cook.com/book
  • Blog: www.wholesome-cook.com
  • Instagram: @wholesomecook
  • Facebook: Wholesome Cook with Martyna Angell

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