Description

A hearty, nourishing, and easy-to-make soup packed with sweet potatoes, chickpeas, and red lentils. It’s a comforting vegetarian meal perfect for any day of the week.

Ingredients

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2 tablespoons olive oil
1 large onion, chopped (about 1 ½ cups)
2 carrots, peeled and chopped (about 1 cup)
2 celery stalks, chopped (about 1 cup)
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper (optional, for a touch of heat)
1 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 cup dried red lentils, rinsed and picked over
1 (15-ounce) can chickpeas, rinsed and drained
6 cups vegetable broth (or chicken broth if not strictly vegetarian)
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh cilantro or parsley, chopped, for garnish (optional)
A squeeze of lemon or lime juice, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Stir in the minced garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
3. Add the cubed sweet potatoes, rinsed red lentils, rinsed chickpeas, vegetable broth, diced tomatoes (with their juice), and bay leaf to the pot. Stir everything to combine.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender and the lentils have broken down and thickened the soup. Stir occasionally to prevent sticking.
5. Remove and discard the bay leaf. Season generously with salt and freshly ground black pepper to taste.
6. Ladle the soup into bowls. Garnish with fresh cilantro or parsley and a squeeze of lemon or lime juice, if desired.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed. Leftovers can be used as a filling for savory pancakes, baked potato topping, or the base for a shepherd’s pie.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350
Sugar: 12g
Sodium: Approx. 450mg (can vary based on broth)
Fat: 8g
Carbohydrates: 55g
Fiber: 15g
Protein: 15g