Description
This warming lentil and sweet potato soup is perfectly seasoned with warm spices and makes for a comforting but healthy cold weather meal.
Ingredients
Scale
1 medium yellow or sweet onion, roughly chopped
2 carrots, peeled and roughly chopped
3 cloves of garlic, peeled and smashed
1/4 cup olive oil
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup red, brown or green lentils, rinsed and picked over (I did a blend of red and green)
1 large sweet potato, peeled and diced
5 cups low-sodium broth (chicken or vegetable)
2 cups water
Zest of one lime
Juice of 1/2 lime (feel free to scale back on this)
1/3 cup chopped fresh cilantro
Optional for serving: plain yogurt or sour cream, additional cilantro, toasted walnuts
Instructions
- Combine onion, carrots and garlic in a food processor or blender and pulse/blend until finely chopped.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add onion mixture and saute, stirring often, for about 4-5 minutes. Add spices and salt and stir to coat veggies. Continue to cook for about 60 seconds, stirring constantly. Add lentils, sweet potato, stock and water. Bring to a simmer and cook with lid on but slightly ajar to allow for venting until lentils are tender. This took about 35-40 minutes for me.
- Stir in lime zet, juice and cilantro.
- Taste for seasoning and adjust as needed.
- Serve with toppings of your choice like a dollop of plain yogurt, cilantro or toasted chopped walnuts.
Notes
- If using red lentils your cooking time might be significantly less. Start checking for doneness at 20 minutes.
- If you want more veggies, you can add in 6-8 ounces of baby spinach at the end of cooking.
- Feel free to play around with and adjust spices and seasonings. This soup is forgiving!