Sweet Potato and Red Lentil Soup

Make this simple Sweet Potato and Red Lentil Soup for a quick meal that is full of flavour, nutritious and delicious!

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I didn’t think I would be posting a recipe for soup this week, after all it is the end of April and hot soup isn’t usually on my mind at this time of the year. But though we’ve had beautiful sunny days,  there is still a chill in the air. So in my home, soup is still definitely on the menu.

As someone who is always pressed for time, I really enjoy how quickly one can make a pot of soup that is nutritious and full of flavour. This sweet potato and red lentil soup comes together quickly as it can be ready in just about 30 minutes. I love that it requires few ingredients but is still flavourful, delicious, warming and hearty.

This soup can be enjoyed chunky or can be puréed for a silkier texture.

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Sweet Potato and Red Lentil Soup

Make this simple Sweet Potato and Red Lentil Soup for a quick meal that is full of flavour, nutritious and delicious!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 as a starter, 2 as main

Calories 238 kcal

Author Sweet and Savoury Pursuits

Ingredients

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 small onion diced
• 1 clove medium garlic minced
• 1 inch piece fresh ginger grated
• 1 sweet potato peeled and chopped
• 1/2 cup split* red lentils rinsed
• 6 cups chicken or vegetable broth
• 1 tsp. curry hot or mild
• 1/2 tsp. ground turmeric
• Salt and pepper to taste
• 2 tbsp. fresh lemon juice more to liking
• Yogourt for topping optional

Instructions

1. Heat oil and butter in a large saucepan over medium heat.
2. Add onion and cook stirring a few times until they begin to get translucent, add the minced garlic and grated ginger, cook stirring until softened, about a couple of minutes.
3. Add the curry and turmeric and cook stirring until the spices are fragrant, about 1 minute.
4. Add the chicken (or vegetable) broth, the red lentils and the chopped sweet potato.
5. Bring to a boil and then lower heat to a simmer and simmer the soup for approximately 15 minutes, stirring now and then so lentils don’t stick to bottom of saucepan.
6. When sweet potato and lentils are cooked, add 2 tablespoons of freshly squeezed lemon juice, salt and freshly ground pepper to taste.
7. You can either keep the soup chunky or using a stick blender you can purée part of the soup or all of it if you prefer a silkier texture. You can also transfer the soup in batches to a blender and purée until smooth. Pour the soup back into the saucepan and adjust seasoning and the consistency of the soup with more broth or water.
8. Garnish the soup with a dollop of yogourt (optional)
9. Serve with lemon wedges (optional)

Recipe Notes

You can use regular red lentils for this soup but they take twice as long to cook as split lentils.

Nutrition Facts

Sweet Potato and Red Lentil Soup

Amount Per Serving

Calories 238 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 7mg 2%

Sodium 155mg 6%

Potassium 684mg 20%

Total Carbohydrates 29g 10%

Dietary Fiber 8g 32%

Sugars 3g

Protein 13g 26%

Vitamin A 95.9%

Vitamin C 68.1%

Calcium 5.3%

Iron 16.4%

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

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