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–+ servings

Sweet Potato Soup with Red Lentils and Chickpeas

A warm, comforting soup that combines creamy sweet potatoes, hearty lentils, and protein-packed chickpeas, flavored with spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 14 oz canned chickpeas drained
  • 2 tsp ginger paste or finely grated fresh ginger
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 14 oz canned chopped tomatoes
  • 2 large sweet potatoes peeled and cut into small cubes
  • 1 cup split red lentils rinsed and drained
  • 5 cups vegetable stock broth
  • lemon juice to taste
  • cilantro chopped
  • lemon zest to garnish
  • 1 tbsp mixed seeds to garnish
  • red pepper flakes to garnish
  • salt and pepper to taste

Method
 

  1. In a large pot or pressure cooker, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and ginger paste, cooking for an additional minute until everything is beautifully aromatic.
  2. Once your onions are translucent, add the salt, paprika, ground cumin, and ground coriander. Stir everything together so that the spices coat the onions and garlic evenly.
  3. Add in the drained chickpeas along with the canned chopped tomatoes. Mix everything well to combine and let this mixture simmer for about 2 minutes.
  4. Toss in the cubed sweet potatoes and rinsed red lentils into the pot. Pour in the vegetable stock, ensuring everything is submerged. Bring this mixture to a boil before reducing it to a simmer.
  5. If using a pressure cooker, secure the lid and cook on high pressure for about 10 minutes. If simmering on the stove, let it cook for approximately 20-25 minutes until both the sweet potatoes and lentils are tender.
  6. Once everything is cooked through and tender, use an immersion blender to puree the soup until smooth right in the pot.
  7. After blending, taste your soup and add lemon juice as needed along with salt and pepper to taste. Serve hot in bowls garnished with fresh chopped cilantro, lemon zest, mixed seeds, and a pinch of red pepper flakes.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 11gFat: 5gSodium: 200mgFiber: 14gSugar: 4g

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