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
Units
Scale
- 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