Ingredients
2 large sweet potatoes, peeled and cubed
1.5 cups red lentils, rinsed
1 large onion, diced
2 carrots, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onion and carrots, sautéing for 5-7 minutes until softened.
Step 2: Stir in the minced garlic, ginger, cumin, turmeric, and smoked paprika. Cook for 1 minute until fragrant.
Step 3: Add the cubed sweet potatoes and rinsed red lentils to the pot, stirring to coat with the spice mixture.
Step 4: Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the sweet potatoes and lentils are tender.
Step 5: Use an immersion blender to blend the soup to your desired consistency. For a heartier texture, blend only half of the soup.
Step 6: Season with salt and pepper. Serve hot with a squeeze of lime and fresh cilantro.
Notes
Store in the fridge for up to 5 days or freeze for up to 3 months. Thin with extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American / International
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: sweet potato and lentil soup, vegan soup, healthy dinner, red lentils, easy meal prep
