Sweet Potato + Lentil Soup
Cozy Up with Sweet Potato and Lentil Soup: A Flavorful & Nutritious Delight!
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting soup to nourish the body and soul. Today, we’re sharing a recipe for Sweet Potato and Lentil Soup that’s not only incredibly delicious but also packed with nutrients. This soup is perfect for a weeknight dinner, a hearty lunch, or even meal prepping for the week ahead.
Sweet potatoes bring a natural sweetness and vibrant color, while lentils add a boost of protein and fiber, making this soup a satisfying and wholesome meal. The smoky paprika adds a lovely depth of flavor, and the touch of maple syrup balances everything beautifully. It’s a flavor combination you won’t forget!
Why You’ll Love This Soup:
- Easy to Make: This recipe comes together quickly, making it perfect for busy weeknights.
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from sweet potatoes and lentils.
- Flavorful & Comforting: The perfect blend of sweet, smoky, and savory flavors.
- Versatile: Great for lunch, dinner, or meal prepping.
- Plant-Based & Gluten-Free: Naturally vegan and gluten-free, making it suitable for various dietary needs.
Tips for the Best Soup:
- Lentil Choice: We recommend green lentils for this recipe as they hold their shape well during cooking. Red lentils will break down more and create a thicker, creamier soup.
- Broth Quality: Using a good quality vegetable or bone broth will significantly enhance the flavor of the soup.
- Spice it Up: Feel free to add a pinch of cayenne pepper or a dash of hot sauce for a little extra heat.
- Toppings are Key: Don’t skip the toasted pepitas and fresh cilantro! They add a delightful crunch and freshness.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Q: Is this soup suitable for vegetarians and vegans?
A: Yes! This recipe is naturally vegetarian and vegan.
Q: Can I use a different type of squash?
A: While sweet potato provides a unique flavor, butternut squash or pumpkin can be used as substitutes.
Q: What if I don’t have maple syrup?
A: You can substitute with honey or agave nectar, or simply omit it. The soup will still be delicious!
We hope you enjoy this comforting and flavorful Sweet Potato and Lentil Soup! Let us know in the comments how it turns out for you.
Sweet Potato and Lentil Soup
Ingredients
- 2 tbsp olive oil, avocado oil, or ghee/grass-fed butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 6 cups low-sodium vegetable broth or bone broth
- 3 cups sweet potato or yam, cubed
- 1 cup green lentils, rinsed
- 1 bay leaf bay leaf
- 2 tsp pure maple syrup
- to taste toasted pepitas for serving
- to taste fresh cilantro leaves for serving
Instructions
- Heat your oil in a large stockpot or Dutch oven over medium heat.
- Add in onion, and cook 2-3 minutes until tender. Add minced garlic, paprika, sea salt, and pepper to taste, stirring, for 1 minute or until fragrant.
- Add in sweet potato cubes, and cook for 2 minutes, stirring constantly. Simmer for another 5 minutes and add a little water if needed to prevent sticking.
- Add in your rinsed lentils, bay leaf, and broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-30 minutes or until sweet potato and lentils are tender.
- Season with sea salt and freshly ground black pepper to taste, then add in your maple syrup and stir well. Remove bay leaf and discard.
- Serve hot with toasted pepitas and chopped cilantro.
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