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
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- 2 tbsp 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 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp curry powder
- 1/4 tsp cardamom seeds
- 1 cup (240 ml) red lentils, rinsed and picked over
- 4 cups (960 ml) 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