Rendang Sweet Potato and Red Lentil Soup
A thick, warming vegan soup of sweet potato and red lentils with rendang spices and coconut milk.
Made with Rendang paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry your ready made rendang paste (see the base recipe) for 2 minutes, stirring.
- 2
Add the sweet potato, red lentils and your ready made homemade vegetable stock (see the base recipe). Bring to the boil, then simmer for 20 minutes until the sweet potato and lentils are completely soft.
20 min - 3
Stir in the coconut milk, saving 2 tbsp for serving. Blend with a stick blender until smooth, adding a splash of water if too thick.
- 4
Reheat gently for 3 minutes. Add the lime juice and salt to taste.
3 min - 5
Ladle into bowls, swirl in the reserved coconut milk and top with coriander and sunflower seeds.
Tips
- Rinse the red lentils until the water runs clear. This removes foam and dust, and they cook to a creamy texture.
- Blend the soup in short bursts if you use a jug blender, and never fill it more than half full with hot liquid.
- Add water, not more stock, if you want a thinner soup. The flavour is already rich.
Storing and freezing
Keeps 4 days in the fridge in a covered container once cooled within 2 hours. Freezes well for up to 3 months. Reheat until steaming hot all the way through, adding a splash of water as the soup thickens when chilled.
Questions
Is this soup vegan?
Yes. It has no animal products, so it is vegan, plus gluten free, dairy free, egg free and nut free. Check the labels on your coconut milk for added stabilisers if needed.
Can I use butternut squash?
Yes. Squash gives a milder, slightly less sweet soup. Roast it for 25 minutes first for deeper flavour, then simmer with the lentils.
How do I make it spicier?
Serve with a spoonful of sambal oelek stirred in at the table, or add 20 g more rendang paste at the start.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.