Red Lentil and Sweet Potato Soup

Red Lentil and Sweet Potato Soup

This classic and easy-to make soup/stew hits all the flavor notes: savory lentils, sweetness from sweet potatoes, spiciness from the Indian spices. And even better the 2nd day.

I like it with a sprinkling of Garam Masala or crushed red Pepper on top.

The basic recipe is Vegan, but if you are so inclined, top it with smoky bacon bits, goat cheese or pepitas (or all 3!).




Sauté the Vegetables

  1. In a large heavy pot or stockpot, over Medium/Medium-High heat, add the olive oil.  When hot, add the diced onion and saute, stirring occasionally until onions are becoming translucent, about 5-7 minutes.  Add in the red pepper and carrot pieces and continue to cook for an additional 3-4 minutes.
  2. Stir in the spices as well as 1 tsp salt and 1/2 tsp pepper, and stir frequently until they become nicely fragrant, about 3 minutes. Add the ginger and stir.

Add Lentils and Sweet Potatoes

  1. Pour in the rinsed lentils, stir, and then add sweet potatoes.
  2. Add in 1 1/2 quarts of the stock, and bring to a boil.  Once the soup boils, turn down to low and simmer 30-40 minutes or longer, until potatoes are soft, adding additional stock to attain desired thickness.  If you would like it thinner, add in some water.  Taste test the soup, adding salt and pepper as necessary (I added in at least 2 additional teaspoons of salt) and a bit more pepper as well.


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