Warming Red Lentil Sweet Potato Soup Recipe
Cold temperatures call for warming soups!
This incredibly delicious sweet potato soup is a 1-pot, gluten-free recipe.
1/4 cup water, plus more as needed
1 full cup diced white or yellow onion
3 medium cloves garlic
2 tsp fresh minced ginger
1 healthy pinch of black pepper
4 cups peeled, cubed sweet potato (cut into 1/4-1/2-inch cubes or substitute with butternut squash)
3/4 cup red lentils
2 cups vegetable broth
1 cup water
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 small pinch ground clove (optional)
1 healthy pinch of cayenne pepper
1/4 tsp sea salt (or to taste)
1/2 cup full-fat coconut milk
1-2 tsp maple syrup (optional)
1 Bring a large pot over medium heat. Once hot, add water, onion, garlic, and ginger. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-5 minutes, stirring frequently, or until onion is translucent and fragrant. Add more water as needed to prevent sticking.
2 Add sweet potato and stir. Sauté for 5-7 minutes, stirring frequently and adding a little more water as needed to prevent sticking. Sweet potato should be slightly tender when pierced with a fork or knife.
3 Add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, sea salt, and stir. Bring to a gentle boil, reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally or until sweet potatoes and red lentils are tender.
4 Add coconut milk and maple syrup (optional) and purée with an immersion blender until smooth. Taste test and add more maple syrup for sweetness, coconut milk for creaminess, cinnamon for warmth, cayenne for heat, vegetable broth or water to thin, and salt for overall flavor.
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