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Red Lentils Sweet Potato Soup
Packed with flavor, nutrition, and spices, this simple yet delicious Red Lentils Sweet Potato Soup is perfect for a cold evening!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 bowls
Calories: 190 kcal
Course:
Appetizer
Cuisine:
American , International
Ingredients
- 3 cups Raw Sweet Potatoes about 2 medium sized
- 1 medium `Carrot
- ¾ cup red lentils raw
- 1 teaspoon groundnut oil sesame oil
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon amchur powder dry mango powder
- 1 tsp lemon juice
- 1 tsp cumin seeds
- 1-2 cloves garlic
- 1 small onion
- 1 medium tomato
- salt as per taste
- 4 cups water
Instructions
- Chop the sweet potatoes, carrots, onions, garlic, and tomatoes. Rinse the red lentils thoroughly and soak while you saute the veggies.
- Heat a little oil in the pressure cooker and add cumin seeds. Saute till browned or they crackle. Add the chopped onions, and grated garlic and saute until translucent.
- Add the chopped sweet potatoes, carrots to the pressure cooker and stir them well with the onions and garlic.
- Add salt and spices. Pour in the rinsed red lentils and enough water to cover the vegetables. Stir well.
- Close the lid of the pressure cooker and cook on medium heat for 2 whistles on full flame and simmer for 3-4 minutes. You may add tomatoes after the pressure is released and cook for another 5 minutes on a slow flame. Pls note I like the tangy flavor of tomatoes and added them later. You may add them at step 4 and pressure cook as well.
- I like the chunky soup. You may blend this red lentil sweet potato soup for a creamy version. Top it with fresh cilantro leaves and serve hot!
Cup of Yum
Notes
- If you prefer creamy soup, you may blend the cooked lentils and veggies in a smooth paste.
- Don't overcook veggies if you like chunky soup.
- Store the leftovers in a airtight container with a lid (avoid plastic) in the refrigerator for about 4-5 days.