Serves: 4
  • 1 tbsp. coconut oil
  • 1 large red onion (diced)
  • 2 medium sized sweet potatoes (washed, peeled and chopped into cubes)
  • 4 carrots (washed, peeled and roughly chopped)
  • 4 sprigs fresh thyme or 1 tbsp. dried thyme
  • 3 garlic gloves (crushed)
  • 1 cup uncooked red lentils (rinsed thoroughly)
  • 4 cups water
  • 2 cups vegetable stock
  • 2 tbsp. smoked paprika
  • Sea salt and pepper (to taste)
  1. Melt the coconut oil in a medium sized pot over a medium heat.
  2. Add the red onion and garlic. Saute until the red onion is soft.
  3. Add the sweet potatoes, carrots and thyme and cook for a few minutes, while stirring.
  4. Add rinsed lentils, smoked paprika, water, vegetable stock and simmer on a low heat for around 20-25 minutes (until the vegetables and lentils are soft). Stirring occasionally.
  5. Add soup to a blender and blend until smooth, add salt and pepper to taste. If you feel it’s too thick, add a bit more water.
  6. Serve and finish with a sprinkle of smoked paprika and fresh thyme.
Recipe by Haleo at