Sweet Potato Red Lentil Soup { V +GF}

Sweet potato red lentil soup with a heart-warming blend of spices, one of the best Autumn soups that makes the transition from the hot summer to the cold days ahead. Light, but filling, this soup makes the perfect choice if you are looking for light Thanksgiving appetizers to ease the way to that Turkey roast everybody’s been waiting for. This soup will not disappoint; it’s healthy, nutritious, and super delicious.

You know already what is my approach to home cooking: nothing too complicated, simple ingredients, good flavours, and no sharp spices that overpower the very taste of the food. There has to be a good balance though between all the ingredients.

And that’s what l have used here. The right amount of spices like turmeric, ground cumin, ground coriander, curry powder and cayenne pepper simply transformed this soup from a (still) tasty soup to a WOW soup.

Now, isn’t it a fine combination: red lentils, an excellent source of folate, dietary fibre, countless vitamins and minerals, sweet potato, the Autumn’s darling, and carrot, the humble root veggie we all like to munch on.

I really enjoyed this soup, l couldn’t wait to have a taste once it was ready. When it comes to cooked food, it has to be really hot, it loses it’s taste when it cools down. Or, at least, that’s how l like it.

I try to cook with lentils as often as possible, although l must admit, it doesn’t always happen. Stews and soups are the best way to cook them. The Hearty brown lentil soup l made a while ago is still a favourite in the house.

But, whether you cook with red, brown, or green lentils, they all make a great choice every time you are after healthy food. What l like about the split red lentils is that they cook really fast, no soaking needed whatsover.

But do you now what’s so great about this soup? It’s so creamy without having a single drop of cream added. By all means, you can add some cream if you like, or soy cream, in case you want to keep it as a vegan soup.

But it really doesn’t need any. As for the texture, feel free to add more or less vegetable stock, depending how thick you want it. Feel free to increase the amount of spices too, if you like food rather spiced up.

I can’t believe l’m already talking about Autumn recipes. We might still be enjoying summer, but Autumn is right around the corner. I’m so not prepared for the harvest season.

Not that l don’t like it, l do, but really? Where has the time gone??? It’s crazy, it feels like you blink, and next thing you know, you are heading slowly, but surely towards another end of the year. Oh, well.

If you’ve liked my SWEET POTATO RED LENTIL SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

4.67 from 3 votes

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Sweet Potato Red Lentil Soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Sweet potato red lentil soup with a heart-warming blend of spices, one of the best Autumn soups that makes the transition from the hot summer to the cold days ahead. Light, but filling, this soup makes the perfect choice if you are looking for light Thanksgiving appetizers to ease the way to that Turkey roast everybody's been waiting for. This soup will not disappoint; it's healthy, nutritious, and super delicious.

Course: Appetizer

Cuisine: English

Servings: 2 servings

Calories: 503 kcal

Author: Daniela Anderson

Ingredients

• 1 cup split red lentils
• 2 medium sweet potatoes
• 1 carrot
• 2 1/2 cups vegetable stock (broth)
• 1 small onion
• 1/4 tsp ground coriander
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp curry powder
• 1 tbsp freshly-chopped coriander leaves (cilantro)
• 1 tsp vegetable oil
• 1 tsp salt
• 1/4 tsp black pepper

Metric - US Customary

Instructions

1. Peel and cut the onion.
   

2. Heat up the oil and sautee the onion for about 5 minutes until transluscent.
   

3. Meanwhile, peel and cut the sweet potatoes and carrot into cubes.
   

4. Rinse the lentils with cold water until the wayer runs clear, and add them to the onion together with the carrot, sweet potatoes and vegetable stock.
   

5. Cook for 20 minutes, or until the vegetables are tender.
   

6. Season well with salt and pepper and add all the spices too.
   

7. Remove from the heat and transfer to a blender.
   

8. Blend to the desired consistency.
   

9. Serve hot with freshly-chopped coriander leaves.
   

Nutrition Facts

Sweet Potato Red Lentil Soup

Amount Per Serving

Calories 503 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Sodium 2439mg 102%

Potassium 1503mg 43%

Total Carbohydrates 93g 31%

Dietary Fiber 33g 132%

Sugars 13g

Protein 26g 52%

Vitamin A 485.9%

Vitamin C 16.2%

Calcium 11.2%

Iron 46.7%

* Percent Daily Values are based on a 2000 calorie diet.

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