Sweet Potato lentil Soup
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 time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cup diced sweet potatoes
- 1/2 cup red lentils ((masoor dal))
- 1 cup diced granny smith apples ((see notes))
- 2 chopped leeks ((see notes))
- 1 stalk lemongrass ((see notes))
- 4 clove garlic
- 32 oz chicken broth ((see notes))
- 2 tsp salt ((see notes))
- 1 tsp black pepper
- 1/2 tsp smoked paprika ((see notes))
- 1 can 14 oz coconut milk ((see notes))
- 6 tsp chili oil ()
- 6 tsp toasted pistachios ()
- 6 tsp pomegranate seeds
Instructions
- 1
Peel and chop the sweet potatoes, apples, and leeks; measure and add to your cooking pot(see notes).
- 2
Cut the lemongrass stalk into two long pieces, slice each piece lengthwise, and add to the pot along with the garlic cloves(see notes).
- 3
Add the broth, salt, black pepper, and paprika, and turn the stove on high heat.
- 4
Once the mixture reaches a boil, turn the heat to low and let it simmer for 30 minutes.
- 5
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).
- 6
Add the coconut milk, mix well, and adjust the seasoning to your taste if needed.
- 7
Bring to a gentle boil, turn the stove off, and serve.
- 8
Add 1 tsp red chili flakes, 1 tsp red chili powder, and 1 tsp paprika to 1/3 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.
- 9
Roughly chop some salted pistachios and then lightly dry toast them in a non-stick frying pan. Cool completely and then use to garnish.
- 10
Deseed a pomegranate or buy POM Pomegranate arils and use as a garnish.