Smoky Lentil Sweet Potato Soup
User Reviews
5
Smoky Lentil Sweet Potato Soup
Description
Smoky Lentil Sweet Potato Soup brings together earthy red lentils and sweet potatoes in a spiced vegetable base. After sautéing onions with salted seasoning and warming fragrant spices like smoked paprika, cumin, and coriander, the mixture is combined with vegetable stock and water, then simmered until the legumes and vegetables are soft. The soup can be enjoyed with a chunky texture or blended for smoothness, accommodating different mouthfeels. Optional garnishes such as fresh lemon wedges and parsley brighten the presentation and flavor. This soup's depth comes from the interplay of smoky and sweet elements, creating a balanced, nourishing dish suitable for a main course or starter.
Preparation involves a single pot, which simplifies cooking and cleanup. The soup's consistency can be adjusted by cooking uncovered to reduce liquid or blending part or all of the soup. Adding a dollop of dairy such as Greek yogurt or labaneh can add creaminess unless dairy is avoided.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 whole onion diced, large
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 quart vegetable stock
- 3 cups water
- 1 1/3 cups red lentils dry
- 2 1/2 cups sweet potato peeled and diced (about 1 large or 2-3 small sweet potatoes
- lemon wedges, optional garnish
- parsley optional garnish
Instructions
- Heat the olive oil in the bottom of a large sauce pot over medium heat. Add the diced onions and salt and cook until onions are soft and translucent.
- Add the spices and cook until fragrant.
- Add the stock, water, lentils and diced sweet potatoes and bring to a boil. Reduce to a simmer and cover, leaving a small portion of the pot vented.
- Cook for 30-40 minutes, or until the lentils and sweet potatoes are tender. You can leave the soup chunky, or use an immersion blender for a smoother puree-like texture. Serve hot, garnished with lemon and parsley if desired. If you're not avoiding dairy, this soup is also fantastic served with a dollop of Greek yogurt or labaneh.
Notes
- Use a large sauce pot to accommodate simmering without overflow.
- For a thicker soup, cook uncovered for an additional 10 minutes to reduce liquid.
- Use an immersion blender or standard blender to puree some or all of the soup for a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 794mg | 33% |
| Potassium | 442mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 6405IU | 128% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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