Introduction
A hearty and creamy sweet potato and lentil soup perfect for cozy nights. This vibrant soup is flavored with warm spices like cumin and coriander, offering a comforting and healthy meal option. Quick to prepare and naturally vegan, it’s a wholesome dish that’s sure to please everyone.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
- Add the diced carrot, ground cumin, and ground coriander to the pot. Cook for an additional 2-3 minutes, stirring frequently.
- Stir in the diced sweet potatoes and rinsed lentils, mixing well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, or until the sweet potatoes and lentils are tender.
- Using an immersion blender, blend the soup until smooth and creamy. For a chunkier texture, blend only half of the soup and leave the rest as is.
- Season with salt and pepper to taste. Adjust consistency with more vegetable broth or water if needed.
- Serve hot, garnished with fresh cilantro and a squeeze of lemon juice if desired.
Variation
- Spicy Kick: Add 1/4 teaspoon of cayenne pepper or a dash of smoked paprika for a subtle heat that balances the sweetness of the potatoes. Adjust to your spice preference.
- Creamy Coconut Twist: Replace 1 cup of vegetable broth with coconut milk to add a rich, creamy texture and a hint of tropical flavor to the soup.
- Protein Boost: Add 1/2 cup of cooked chickpeas or diced tofu to the soup after blending to enhance its protein content and create a heartier meal.
Cooking Notes
- For added depth of flavor, roast the sweet potatoes before adding them to the soup.
- If you don’t have red lentils, green lentils can be used, but the cooking time may need to be increased.
- Adjust the spices to your taste. A pinch of chili powder can add a hint of heat if desired.
Serving Suggestions
- With Crusty Bread: Serve the soup alongside warm, crusty bread or homemade croutons for a delightful crunch that complements the creamy texture.
- Topped with Yogurt or Cream: Add a dollop of plain yogurt or a swirl of heavy cream for a touch of tanginess and extra richness in each bite.
- Paired with a Salad: Enjoy this soup with a fresh green salad tossed in a light vinaigrette for a balanced meal that’s both nutritious and satisfying.
Tip s
- Soak Lentils: While red lentils don’t require soaking, rinsing them thoroughly under cold water helps remove impurities and ensures a smoother texture in the soup.
- Fresh Herbs for Garnish: Use freshly chopped cilantro or parsley just before serving to enhance the flavor and add a vibrant pop of color.
- Storage and Reheating: This soup keeps well in the refrigerator for up to 4 days. When reheating, add a splash of water or broth to restore its consistency and avoid sticking.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving):
- Calories: 210 kcal
- Protein: 8g
- Sodium: 360mg
Frequently Asked Questions
- Can I freeze this soup?
Yes, this soup freezes beautifully! Let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. When reheating, thaw in the refrigerator overnight and warm on the stovetop, adding a bit of broth if needed. - Can I use a different type of lentils?
Absolutely! While red lentils cook quickly and blend smoothly, you can use green or brown lentils. Keep in mind that they may take longer to cook and give the soup a slightly different texture. - How can I make this soup spicier?
To add some heat, include ingredients like cayenne pepper, chili flakes, or a diced fresh chili pepper when sautéing the onions and garlic. Adjust the spice level to your preference. - What can I serve alongside this soup?
Pair the soup with a slice of whole-grain bread, a fresh side salad, or even a grilled cheese sandwich for a comforting and complete meal.
Conclusion
Sweet Potato Soup with Lentils is a wholesome and versatile dish that’s perfect for cozy nights or meal prepping. Its creamy texture, warm spices, and vibrant flavors make it a crowd-pleaser, whether served as a light lunch or a hearty dinner. With easy variations, serving options, and storage tips, this recipe is a keeper in any kitchen. Give it a try, and let its comforting aroma and taste fill your home with joy!
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Sweet Potato Soup with Lentils
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty and creamy sweet potato and lentil soup perfect for cozy nights. This vibrant soup is flavored with warm spices like cumin and coriander, offering a comforting and healthy meal option. Quick to prepare and naturally vegan, it’s a wholesome dish that’s sure to please everyone.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
- Add the diced carrot, ground cumin, and ground coriander to the pot. Cook for an additional 2-3 minutes, stirring frequently.
- Stir in the diced sweet potatoes and rinsed lentils, mixing well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, or until the sweet potatoes and lentils are tender.
- Using an immersion blender, blend the soup until smooth and creamy. For a chunkier texture, blend only half of the soup and leave the rest as is.
- Season with salt and pepper to taste. Adjust consistency with more vegetable broth or water if needed.
- Serve hot, garnished with fresh cilantro and a squeeze of lemon juice if desired.
Notes
- For added depth of flavor, roast the sweet potatoes before adding them to the soup.
- If you don’t have red lentils, green lentils can be used, but the cooking time may need to be increased.
- Adjust the spices to your taste. A pinch of chili powder can add a hint of heat if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 360mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Sweet potato soup, lentil soup, vegan soup, creamy soup recipe