Sweet potato lentil soup

A spicy soup that is somewhat similar to pea soup and makes for a hearty meal.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Sweet potato lentil soup

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sweet potatoes, raw



Du Puy lentils



pink peppercorns



caraway seeds



chilli pepper



curry powder



onion, finely chopped



chicken stock

As needed:


coriander and crème fraîche

Preparation method

  • Briefly fry the onion, pink peppercorns, chilli, curry powder, and caraway seeds in a little olive oil.
  • Deglaze with the chicken stock and add the lentils and the peeled and cubed sweet potato.
  • Let the soup simmer for about an hour.
  • Blend the soup with a hand-held mixer but maintain some of the structure.
  • Serve with crème fraîche and fresh coriander.

Serving suggestions

  • As part of a starter with naan bread and Parma ham.
  • Serve as an amuse-bouche with smoked bacon foam and rye bread crumble.

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