Description
A rich, hearty, and comforting vegan soup made with red lentils, sweet potatoes, and creamy coconut milk, infused with warming spices for a nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups peeled and diced sweet potatoes (about 1 large)
- 3/4 cup red lentils, rinsed and drained
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can full-fat coconut milk
- 3 1/2 cups vegetable broth
- Salt and black pepper to taste
- Juice of 1 lime (optional)
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
- Add the garlic and ginger; stir for another minute until fragrant.
- Sprinkle in cumin, turmeric, cinnamon, paprika, and cayenne (if using); cook for 30 seconds to toast the spices.
- Stir in sweet potatoes, red lentils, diced tomatoes (with juices), coconut milk, and vegetable broth. Mix well and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 25–30 minutes until sweet potatoes and lentils are tender.
- Season with salt, pepper, and lime juice if using.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture or leave it chunky.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
- Add spinach or kale at the end for extra greens.
- Use smoked paprika for a smoky flavor.
- Include carrots for more natural sweetness.
- Add cooked chickpeas for a protein boost.
- Increase cayenne or add diced chili for more heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
