There are days when I desperately want something deeply satisfying and healthy for dinner that won’t take an entire evening to prepare. Enter this red lentil and sweet potato soup, which contains two of the most nutrient rich foods on the planet and takes a mere 40 minutes to prepare from start to finish. If that doesn’t entice you to make this soup on a regular basis, the intoxicating aroma that fills your kitchen when all of the ingredients swirl together certainly will.
If you’ve never cooked with red lentils before, be sure to rinse them and pick through for any small stones or debris. Red lentils are a great choice for soups since they fall apart during cooking and take on a smooth, silky texture with big flavor. The addition of sweet potatoes makes for a heartier soup, perfect for beckoning in cooler autumn nights. 
Spicy Red Lentil and Sweet Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Spicy Red Lentil and Sweet Potato Soup is a hearty, nutrient-rich dish that combines the smooth texture of red lentils with the sweetness of potatoes, perfect for a cozy autumn evening.
Ingredients
- 2 tablespoons coconut oil
- 1 sweet potato, chopped into roughly 1/2" pieces
- 2 small carrots, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 small onion, chopped
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/4 teaspoon curry powder
- 1/4 teaspoon cardamom seeds
- 1 cup red lentils, rinsed and picked over
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large soup pot, heat the coconut oil over medium heat until shimmering.
- Add the sweet potatoes, carrots, celery, garlic, and onion. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garam masala, turmeric, curry powder, and cardamom seeds. Cook for another minute until the spices are fragrant.
- Add the rinsed red lentils and vegetable broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils and vegetables are tender and the soup has thickened.
- Season with salt and pepper to taste. If desired, blend the soup for a smoother texture using an immersion blender.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Rinse and pick through the red lentils for any small stones or debris before cooking. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. For a creamier texture, blend the soup using an immersion blender. Adjust the spice level by adding more or less garam masala and curry powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 8 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 8 grams
- Cholesterol: 0 mg
This was fantastic. I also was generous with the spices. The second time I made it, I added some leftover coconut milk, which added a bit more creaminess. Both ways were delicious.
Ten times better than I expected this to be, and I had high hopes. Restaurant quality in 45 minutes! I did cut down on the salt and was generous with the spices, but otherwise followed this recipe exactly. I will make this frequently! Thank you!!
Yum