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Spiced root vegetable and lentil soup with breadsticks

Spiced root vegetable and lentil soup with breadsticks

Total Time
1 hr 5 min
25 min
40 min


Brown onion

1 medium, finely chopped

Orange sweet potato (kumara)

300 g, peeled, coarsely chopped


200 g, coarsely chopped


150 g, coarsely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Cumin seeds

1 tsp

Garam masala

2 tsp

Dry lentils

90 g, red variety

Vegetable stock cube

2 individual, to make 1.25L (5 cups) hot stock

Plain flour

2 tbs, (for dusting)

White self-raising flour

1 cup(s), (150g)

99% fat-free, plain Greek yoghurt, unsweetened

150 g

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs, extra, to serve

Lemon juice

2 tbs

Fresh coriander

1 tbs, leaves, to serve (optional)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion with 2 tablespoons water, stirring occasionally, for 4-5 minutes, until soft. Add garlic, ginger, cumin seeds and garam masala and cook, stirring, for 1-2 minutes, until fragrant. Stir in the sweet potato, parsnips, carrots, red lentils and stock. Bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until vegetables are soft.
  2. Meanwhile, to make breadsticks. Preheat oven to 200°C. Line a baking tray with baking paper. Place flour, yoghurt and ½ teaspoon salt in a large bowl. Stir with a flat-blade knife to form a dough. Knead dough on a lightly floured surface for 1-2 minutes, until smooth. Divide into 8 even pieces. Roll each piece into a 25cm-long breadstick and place on prepared tray. Bake for 10-12 minutes, until breadsticks are golden.
  3. When vegetables are tender, blend soup with a stick blender until smooth. Stir in lemon juice and season with salt and pepper.
  4. Ladle soup into 4 bowls and swirl 2 teaspoons 99% fat-free plain Greek yoghurt into each portion. Sprinkle with coriander leaves and serve with breadsticks.