Warming Sweet Potato and Red Lentil Soup Recipe

Sweet Potato and Red Lentil Soup
This simple and quick to make sweet potato and red lentil soup full of flavor, nutritious and delicious! This sweet potato and red lentil soup come together quickly as it can be ready in just about 30 minutes. This soup can be enjoyed chunky or can be puréed for a silkier texture.

Sweet Potato and Red Lentil Soup Recipe


➧1 tbsp. of olive oil
➧1 tbsp. of butter
➧1 small onion diced
➧1 clove medium garlic minced
➧1-inch piece fresh ginger grated
➧1 sweet potato peeled and chopped
➧¹/₂ cup split* red lentils rinsed
➧6 cups chicken or vegetable broth
➧1 tsp. of curry hot or mild
➧¹/₂ tsp. of ground turmeric
➧Salt and pepper to taste
➧2 tbsp. of fresh lemon juice more to liking
➧Yogurt for topping (optional)


Heat oil and butter in a large saucepan over medium heat. Add onion and cook stirring a few times until they begin to get translucent, add the minced garlic and grated ginger, cook stirring until softened, about a couple of minutes. Add the curry and turmeric and cook stirring until the spices are fragrant about 1 minute. Add the chicken (or vegetable) broth, the red lentils, and the chopped sweet potato.

Bring to a boil and then lower heat to a simmer and simmer the soup for approximately 15 minutes, stirring now and then so lentils don’t stick to the bottom of the saucepan. When sweet potato and lentils are cooked, add 2 tablespoons of freshly squeezed lemon juice, salt and freshly ground pepper to taste.

You can either keep the soup chunky or using a stick blender you can purée part of the soup or all of it if you prefer a silkier texture. You can also transfer the soup in batches to a blender and purée until smooth. Pour the soup back into the saucepan and adjust seasoning and the consistency of the soup with more broth or water. Garnish the soup with a dollop of yogurt (optional)

Serve with lemon wedges (optional)

Notes: You can use regular red lentils for this soup but they take twice as long to cook as split lentils.
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