Red Lentil Sweet Potato Soup
This Red Lentil Sweet Potato Soup is a creamy, flavorful, and easy 1-pot vegan recipe made with simple ingredients. It’s dairy-free, gluten-free, filling, and perfect for a cozy dinner or comforting meal.
Equipment
- 1 Cooking pot
- 1 immersion blender
Ingredients
- 1 cup red lentils rinsed, drained
- 2 + ½ cups sweet potatoes peeled, chopped (375 g /13.2 oz)
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tablespoon olive oil or any vegetable oil
- 5 cups vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon ginger powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon turmeric powder
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened. Add the garlic, cumin, ginger, paprika, turmeric, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.1 medium onion, 3 cloves garlic, 1 tablespoon olive oil, ½ teaspoon ginger powder, ½ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon turmeric powder, ¼ teaspoon ground black pepper
- Add the rinsed red lentils, chopped sweet potatoes, vegetable broth, and salt. Stir well and bring to a boil.1 cup red lentils, 2 + ½ cups sweet potatoes, 5 cups vegetable broth, 1 teaspoon sea salt
- Reduce the heat, cover, and simmer for 20 minutes, or until the sweet potatoes and lentils are tender.
- Use an immersion blender to blend the soup until smooth and creamy. Stir in the lemon juice and taste. Adjust the salt and spices if needed.
- Serve warm, topped with roasted pumpkin seeds and fresh parsley. Enjoy with a slice of red lentil bread for a filling and comforting meal.
Notes
- Lentils: You can use red, green, yellow, or brown lentils. Adjust the cooking time as needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a splash of broth when reheating.
Nutrition
Calories: 187kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1805mgPotassium: 517mgFiber: 7gSugar: 8gVitamin A: 12550IUVitamin C: 5mgCalcium: 48mgIron: 3mg
Tried this recipe?Let us know how it was!
