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Image for Recipe - Freezer-friendly Spiced Sweet Potato & Lentil Soup with Chutney Cheese Twists

Freezer-friendly Spiced Sweet Potato & Lentil Soup with Chutney Cheese Twists

Image for Recipe - Freezer-friendly Spiced Sweet Potato & Lentil Soup with Chutney Cheese Twists
  • Time preparation 20 minutes + cooling and freezing
  • cook time 20 minutes + 25-30 minutes reheating
  • Serve Serves 4

If you’re working from home, one of pros is being able to spend a bit more time making a really lovely lunch. Whip up this easy freeze-ahead recipe and you’ll have four portions of warming soup ready to heat up when you need it!

Recipe and image courtesy of Waitrose & Partners
  • 2 tbsp garlic oil, plus extra to serve
  • 2 onions, roughly chopped
  • 2 tsp cumin seeds
  • Large pinch chilli flakes, plus extra to serve
  • 2 sweet potatoes (about 750g), peeled and roughly chopped
  • 200g split red lentils, rinsed
  • 1.2 litres vegetable stock
  • 320g chilled Jus-Rol All Butter Puff Pastry Sheet
  • 2 tbsp Geeta’s Premium Mango Chutney
  • 50g Wensleydale, well crumbled (or whatever cheese you have in the fridge)

Heat the garlic oil in a large saucepan, then soften the onions for 5 minutes. Add the cumin and chilli, cook for 2 minutes, then add the sweet potatoes, lentils and stock,

Bring to a boil, then simmer for 5 minutes until the lentils are tender. Blend until smooth or mash and leave chunky.

Season, then transfer to one freezer-proof container, or portion into separate containers if you only want to eat one portion at a time. Cool completely and freezer for up to 3 months.

Meanwhile, unroll the pastry with the longer side closest to you, then spread the mango chutney. Scatter the cheese on the right half of the pastry, then fold the other side over it.

Press down a little, then cut into 8 strips starting from the folder edge. Twist the strips, then freeze on a baking sheet. Once solid, pack into a freezer-proof container.

Preheat the oven to 220 degrees Celsius, gas mark 7.

To reheat the soup, place it, frozen, in a large, deep frying pan with 50ml water, cover and cook over a low heat for 25-30 minutes, stirring occasionally until piping hot, adding a little water to loosen if needed.

Meanwhile, bake the frozen twists on a parchment-lined baking sheet for 15-18 minutes or until puffed and golden. Finish the soup with a drizzle more garlic oil and a few chilli flakes to serve.

Ingredients

  • 2 tbsp garlic oil, plus extra to serve
  • 2 onions, roughly chopped
  • 2 tsp cumin seeds
  • Large pinch chilli flakes, plus extra to serve
  • 2 sweet potatoes (about 750g), peeled and roughly chopped
  • 200g split red lentils, rinsed
  • 1.2 litres vegetable stock
  • 320g chilled Jus-Rol All Butter Puff Pastry Sheet
  • 2 tbsp Geeta’s Premium Mango Chutney
  • 50g Wensleydale, well crumbled (or whatever cheese you have in the fridge)

Method

Heat the garlic oil in a large saucepan, then soften the onions for 5 minutes. Add the cumin and chilli, cook for 2 minutes, then add the sweet potatoes, lentils and stock,

Bring to a boil, then simmer for 5 minutes until the lentils are tender. Blend until smooth or mash and leave chunky.

Season, then transfer to one freezer-proof container, or portion into separate containers if you only want to eat one portion at a time. Cool completely and freezer for up to 3 months.

Meanwhile, unroll the pastry with the longer side closest to you, then spread the mango chutney. Scatter the cheese on the right half of the pastry, then fold the other side over it.

Press down a little, then cut into 8 strips starting from the folder edge. Twist the strips, then freeze on a baking sheet. Once solid, pack into a freezer-proof container.

Preheat the oven to 220 degrees Celsius, gas mark 7.

To reheat the soup, place it, frozen, in a large, deep frying pan with 50ml water, cover and cook over a low heat for 25-30 minutes, stirring occasionally until piping hot, adding a little water to loosen if needed.

Meanwhile, bake the frozen twists on a parchment-lined baking sheet for 15-18 minutes or until puffed and golden. Finish the soup with a drizzle more garlic oil and a few chilli flakes to serve.

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