Sweet Potato & Lentil Soup
A hearty, vegan soup combining sweet potatoes and lentils, perfect for a healthy weeknight dinner.
This creamy soup is loaded with tender sweet potatoes and protein‑rich lentils, seasoned with warming spices. It’s vegan, gluten‑free, and easy to make in one pot.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Lentils - 200 g
- Vegetable Broth - 960 ml
- Garlic - 3 cloves
- Himalayan Pink Salt - 1 tsp
- Batat - 400 g
- Ginger - 1 tbsp
- Coriander - 1 tsp
- Cilantro - 2 tbsp
- Onion - 150 g
- Pepper - 1 dash
- Cumin - 1 tsp
- Olive Oil - 2 tbsp
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add diced onion, garlic and ginger; sauté until fragrant (about 3 min).
Step 3
Stir in cumin and coriander, cook 1 min more.
Step 4
Add diced sweet potatoes, rinsed lentils, and vegetable broth.
Step 5
Bring to a boil, then reduce heat and simmer until potatoes and lentils are tender (20–25 min).
Step 6
Season with salt and pepper to taste.
Step 7
Ladle into bowls and garnish with chopped cilantro.
Cook's Notes
For extra creaminess, blend half the soup and stir back in.