This simple and quick to make sweet potato and red lentil soup is full of flavour, nutritious and delicious!
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.
Sweet Potato and Red Lentil Soup
- 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
Heat oil and butter in a large saucepan over medium heat.
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.
Add the curry and turmeric and cook stirring until the spices are fragrant, about 1 minute.
Add the chicken (or vegetable) broth, the red lentils and the chopped sweet potato.
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.
When sweet potato and lentils are cooked, add 2 tablespoons of freshly squeezed lemon juice, salt and freshly ground pepper to taste.
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.
Garnish the soup with a dollop of yogourt (optional)
Serve with lemon wedges (optional)
You can use regular red lentils for this soup but they take twice as long to cook as split lentils.