Sweet Potato lentil Soup

5 from 2 votes

This sweet potato lentil soup is a cozy and nutritious, easy-to-prepare, one-pot, budget-friendly recipe that takes just 30 minutes to cook.

Prep Time15

Cook Time30

finishing5

Total Time50

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American, Pakistani

Diet: Gluten Free, Halal, Hindu, Low Calorie, Vegan, Vegetarian

Keyword: red lentil sweet potato soup, sweet potato coconut soup, vegan sweet potato lentil soup, vegetarian sweet potato soup

Servings: people

Calories: 257kcal

Author: Nosheen Babar

Ingredients

2 cups diced sweet potatoes
½ cup red lentils (masoor dal)
1 cup diced granny smith apples (see notes)
2 chopped leeks (see notes)
1 stalk lemongrass (see notes)
4 cloves garlic
32 oz chicken broth (see notes)
2 tsp salt (see notes)
1 tsp black pepper
½ tsp smoked paprika (see notes)
1 can 14 oz coconut milk (see notes)

Garnish

6 tsp chili oil
6 tsp toasted pistachios
6 tsp pomegranate seeds

Instructions

Peel and chop the sweet potatoes, apples, and leeks; measure and add to your cooking pot(see notes).
Cut the lemongrass stalk into two long pieces, slice each piece lengthwise, and add to the pot along with the garlic cloves(see notes).
Add the broth, salt, black pepper, and cayenne, and turn the stove on high.
Once the mixture reaches a boil, turn the heat to low and let it simmer for 30 minutes.
Turn the stove off, take the lemongrass out as It's too stringy to eat, and puree the rest of the ingredients using an immersion or regular blender(see notes).
Add the coconut milk, mix well, and adjust the seasoning to your taste if needed.
Bring to a gentle boil, turn the stove off, and serve.

Garnish

Add 1 tsp red chili flakes, 1 tsp red chili powder, and 1 tsp paprika to ⅓ cup of a good quality finishing olive oil. Let it sit on the counter for at least 2 hours for the flavors to infuse, and then use it to garnish.
Roughly chop some salted pistachios and then lightly dry toast them in a non-stick frying pan. Cool completely and then use to garnish.
Deseed a pomegranate or buy POM Pomegranate arils and use as a garnish.

Notes

Granny Smith apples - I like to keep the skin on my apples. As always, the skin adds to the nutritional value of fruit and vegetables, and if it's edible, I like to add it to my recipe. I slice my apples into thin slices and then chop them to ensure they get cooked enough to be blended properly. I measured these after chopping them and used roughly one large or 1.5 medium apple for the 1 cup.

Leeks - These are an amazing add-in to any soup. The mildest of the onion family, they add subtle flavor. The green stalks are stringy, so discard those and then slice the white and light green parts into thin circles. The leeks will almost melt into the soup during the cooking, and once the soup is pureed, they will add to the velvety texture.

Lemongrass - I buy my lemongrass from my local grocery store, where it comes in a small package and is 3-4 inches long. Fresh lemongrass is available at Asian grocery stores but in many large stalks. These are difficult to cut, and I don't typically need such a huge quantity, so the smaller amount is perfect for this recipe. I split the 4-inch stalk in half and cut it lengthwise for maximum flavor. Due to its tough texture, I use it as an aromatic and don't blend it into the soup. Make sure to remove the cooked stalks just before blending your cooked mixture.

Chicken broth - I use homemade broth for maximum flavor and health benefits, but when in a rush, storebought broth works. Vegetable broth is also a great option for those with dietary restrictions.

Salt - I've used salt generously in this recipe, as it seemed to work well with so many sweet ingredients. If you prefer less salt in your food, start with one teaspoon and add more if needed.

Paprika - The paprika I used in this recipe is a smoked pimenton paprika from Burlap and Barrel. It tastes amazing in this soup but is not essential. Any smoked paprika will work.

Coconut milk - I use full-fat coconut milk for a rich and creamy texture. You can use a light version for a lower-calorie soup.

Nutrition