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sweet potato red lentil soup

Nourishing Sweet Potato Red Lentil Soup

Welcome to a cozy corner of deliciousness! Today, we're cooking very simple and delicious Nourishing Sweet Potato Red Lentil Soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine Eastern Europe, Mediterranean, Ukrainian
Servings 4 portions
Calories 300 kcal

Equipment

  • 1 Instant Pot
  • 1 soup pot

Ingredients
  

  • 1 big sweet potato
  • 2 cups red lentils
  • 2 Tbsp ghee avocado oil
  • 1 medium white onion
  • 2 cloves of garlic
  • 1-inch piece of fresh ginger use less/more according to your preferences
  • 1/3 tsp Curcuma powder
  • Other spices of choice (such as cumin powder, garlic/onion powder, sweet paprika etc.)
  • 4-6 cups of vegetable broth
  • Salt & pepper to taste

Instructions
 

  • Instant Pot Instructions:
  • Prepare Ingredients: Peel and chop the sweet potato into chunks.Dice the onion and mince the garlic.Grate fresh ginger.
    Sauté Aromatics:Set the Instant Pot to "Sauté" mode and melt ghee. Add diced onions, minced garlic, and grated ginger. Sauté until fragrant.
    Add Spices: Sprinkle curcuma powder and any other preferred spices. Stir well.
    Add Sweet Potato and Lentils: Add sweet potato chunks and red lentils to the Instant Pot. Mix thoroughly.
    Pour Broth: Pour in enough vegetable broth to cover the ingredients.
    Pressure Cook: Close the Instant Pot lid and set to "Pressure Cook" for 3-4 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
    Season and Blend: Season with salt and pepper to taste. Use an immersion blender to blend the soup until smooth (optional).
    Serve: Ladle the soup into bowls and garnish with a drizzle of ghee or fresh herbs if desired
  • Stove Instructions:
  • Prepare Ingredients: Follow the same preparation steps as for the Instant Pot.
    Sauté Aromatics: In a large pot, melt ghee over medium heat. Add diced onions, minced garlic, and grated ginger. Sauté until fragrant.
    Add Spices: Sprinkle curcuma powder and any other preferred spices. Stir well.
    Add Sweet Potato and Lentils: Add sweet potato chunks and red lentils to the pot. Mix thoroughly.
    Pour Broth: Pour in enough vegetable broth to cover the ingredients.
    Simmer: Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes or until sweet potatoes and lentils are tender.
    Season and Blend: Season with salt and pepper to taste.Use an immersion blender to blend the soup until smooth.
    Serve: Ladle the soup into bowls and garnish with a drizzle of ghee or fresh herbs if desired.

Notes

Serving Suggestions for Sweet Potato Red Lentil Soup:
  • crusty bread or a baguette;
  • serve the soup over a bed of cooked rice or quinoa;
  • yogurt drizzle adds creaminess and balances the flavors;
  • sprinkle freshly chopped cilantro, parsley, or chives;
  • top the soup with toasted pumpkin seeds or sunflower seeds;
  • grate some Parmesan, feta, or goat cheese on top.
 

Nutrition

Serving: 1portionCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 5gFiber: 15g
Keyword healthy lunch, red lentils, sweet potato, vegan, vegan recipes, vegetarian, vegetarian recipes
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