Add the red lentils to the pan. I want kale and chickpeas sitting jauntily on my soup! Recipe - Serves 4 & Estimated as Syn Free 1 litre water 1 onion, diced 1 garlic clove, minced 500g or 2 sweet potatoes, peeled & diced 100g red lentils tsp ground cumin 1 tsp ground ginger 2 chicken or vegetable stock cubes tsp mild chilli powder Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. OMG it is so good that even my husband who thinks soup is not food came around. Sweet potato should be slightly tender when pierced with a fork or knife. Thanks! extra-virgin olive oil, divided; 2 Tbsp. Red Lentils. It takes 2 minutes and i promise is THE BEST in terms of adding awesome flavour to this lentil soup. Reduce heat to medium and add the garlic, ginger, sweet potato, and carrot, letting cook for another 2 minute. Even my husband who doesnt like very many soups loved it!! Heat the oil (or use a low-calorie cooking spray for Slimming World version) in a deep pot. Stir in the coconut milk and puree smooth. For more information about how we calculate costs per serving read our FAQS, Please enable targetting cookies to show this banner, Spiced parsnip & lentil soup with chilli oil, 750 g sweet potatoes, 2 red onions, tablespoon cumin seeds, 1 teaspoon ground coriander, 4 cloves of garlic, 1 fresh red chilli, a bunch of fresh coriander, 125 g red lentils, 1 litre organic vegetable stock, 1 x 400 g tin of light coconut milk, 1 lemon. Heat a pot over medium heat. Simmer for around 20 minutes. Instructions. Added recipe to my favorites! . Ive had a good lentil soup on my must make for a while and boy its a goodie. In a non-stick pan or skillet, heat one tablespoon of olive oil. Skin-Brightening Sweet Potato, Carrot and Red Lentil Soup Serves 3 A simple and warming soup, designed to nourish and brighten your complexion from the inside out. The Simple Green uses cookies to improve your experience while using this site. Stir in some lemon or lime juice to add some acidity I used 1 tablespoon. Careful not to burn. Pour the vegetable broth into the Instant Pot. Stir this back into the soup. Cook until vegetables soften, about 5-7 minutes. This sweet potato lentils soup is incredible! Stir in the minced garlic and saut for 1 minute more. 2 large sweet potatoes, cubed 1 cup dried red lentils 5 cups vegetable both, water, or combo 1 can ( 14oz.) This soup is just as easy to make on your stove. Taste the broth at this stage and season with an additional pinch of salt if needed. As a new vegan I appreciate this so much!! OMG game changer topping for soups. Simple to make, packed with flavor, great for meal prep and it's also vegetarian, vegan and gluten-free. Please leave a comment and a star rating below and share your pictures with me on social media. sweet potatoes, peeled and chopped into 1-inch chunks 1 quart low-sodium vegetable broth 1 cup red lentils 1 teaspoon ground turmeric 1 teaspoon salt 1 (13- to 15-ounce) can coconut milk Instructions Heat the oil in a large pot over medium heat until shimmering. Reduce the heat to low and simmer until lentils become tender but the potatoes almost cooked. Cook until they both start to go crips. Looks delicious Chris! Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas and stock and stir. If you wish to freeze the soup then cool completely, portion into suitable containers, label and use within three months. By roasting the sweet potatoes and then blitzing half before adding to the lentils it gives this vegan lentil soup incredible flavour but also a wonderful thickness. Add the sweet potatoes, broth, lentils, tomatoes, water, ginger, coriander and chickpeas. Im a big soup fan too. When the sweet potato and lentils are tender, add 2 tablespoons of freshly squeezed lemon juice, salt and freshly ground pepper to taste. Reduce to a simmer and cook for 15 minutes until the lentils are cooked. Sweat for 2 minutes until translucent. Cook for about 25 minutes or until the lentils are soft. If you want to make this the RIGHT way please visit below link for recipe card and instructions.https://neilshealthymeals.com/sweet-potato-red-lentil-soup/ Add broth and water. Required fields are marked *. Bring that up to a boil, then simmer until the red lentils and sweet potatoes are tender. Your email address will not be published. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like. Comment * document.getElementById("comment").setAttribute( "id", "a29dbc7a1fae9a2692ce941ee8dbbdb1" );document.getElementById("cad3d21a39").setAttribute( "id", "comment" ); Hi, I am Lucy Parissi, the recipe developer, food photographer and author behind Supergolden Bakes. If youre not vegan then I recommend adding in some cooked chorizo or even crisped up oven baked parma ham or bacon. Buying through an affiliate link doesnt cost you a penny more but earns me a small commission.). Fry the onions in olive oil in a pan with the garlic, chilli and ginger. This category only includes cookies that ensures basic functionalities and security features of the website. Cook for an additional 5-7 minutes until softened. Stir to combine. Do not add water. Bring to a boil and cook until flavors start to blend, about 10 minutes. Post a photo on my Facebook page, share it on Instagram, or save it to Pinterestwith the tag #supergoldenbakes. . Just add a few ingredients and you'll soon have a filling and nutritious soup to enjoy! Heat the oil in a pot. Sweet Potato and Lentil Soup (in a Soup Maker) Yield: 4 Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Tasty sweet potato and lentil soup is quick and easy to make in a Ninja soup maker! Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. The soup will keep for up to 4 days in the fridge. YUM! Stir to coat and cook for 4 minutes, stirring frequently. When the sweet potatoes are cooked, remove from the oven, place half in a jug and blitz with a hand blender or mash with a fork. Heat the oil in your pressure cooker using the saut function. Drizzle with oil, then toss to coat. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them! This recipe straddles the line between soup and stew it is very thick and really satisfying. sweet paprika; 2 medium yellow onions, coarsely chopped (2 cups) 1 Tbsp. Add in the filtered water and stir to combine. 1 cup red lentils (measured uncooked) 500 grams sweet potato 500 grams cauliflower 1 brown onion 2 cloves garlic 1 thumb size piece ginger 1 litre vegetable stock (to be added 500mL at a time, as instructed below) 1 cup water 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric extra virgin olive oil for cooking salt and pepper It is soooo good. It's super tasty!) I am definitely subscribing following this one. You can partially cover the pot if you like once the simmering is gentle. Lol! tomato paste Absolutely delicious!! You could also pack it with even more nutritious yumminess by adding some. Directions. Add the sweet potato, lentils and stock. Sweet potato soup is the best. Directions: Melt the oil in a large saucepan over medium heat. Peel the sweet potatoes, chop them into 1-inch rounds, and place them into a pot and cover with water. 2 medium sweet potatoes, peeled and cut into a large dice 1 cup red lentils, rinsed until the water runs clear 4 cups low-sodium vegetable broth* 1 1/4 teaspoons sea salt + more to taste Freshly cracked black pepper 1-2 teaspoons maple syrup (optional) For serving (optional): coconut yogurt, fresh cilantro, and flatbread or rice Instructions garlic, tomato paste, parsley, celery, red lentils, parsnips and 4 more Delicious Turkish lentil soup Ascension Kitchen dried mint, black pepper, tomato paste, onion, red pepper flakes and 16 more Add the ginger, garlic, chilli flakes, cumin and smoked paprika and fry for a further minute until aromatic. A total fla, Could there be a better flavour to start gettin, Follow me on Instagram @modernfoodstories, Love eating plant based, but not the over processe, THE BEST AIR FRYER CRISPY FRIES Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. The herbs will be quicker (about 1 minute so remove those first) and the garlic and chilli about 1.5 - 2 minutes. March 19, 2018 by Lucy Parissi 83 Comments, This hearty and delicious Sweet Potato, Chickpea and Red Lentil Soupticks all the boxes: healthy, vegan, gluten free and Slimming World friendly. These cookies will be stored in your browser only with your consent. Stir in the salt, turmeric, ginger, stock, and lentils. Pour the blended soup back into the pot and stir to combine. Stir until vegetables are completely coated with spices. Peel and finely slice the garlic, then finely slice the chilli. Don't forget to include the oil from frying the garlic and chilli. Add vegetable broth (starting with the lesser amount) and bring to a low boil. Set vent to sealing and cook on high pressure for 5 minutes, then release the pressure manually. Cook for 1 - 2 minutes until the kale softens slightly. It is soup I turn to when I am sad or poorly, when Im chilly and when I need a hug. There is no expectation beyond flavour, warmth and a full tummy. Add the lentils, salt, turmeric, ginger, and vegetable stock. Add the onion, garlic and ginger and cook for 5 minutes, stirring, until softened. Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. I also threw in some fresh baby spinach at the end. All rights reserved. Hi! I Made It Print Chop one onion and saute in a pan with olive oil for 10 minutes. While it's cooking, lentils will slowly absorb the water, so you need to keep an eye on it and add more water when needed. Instructions. Toss with 1 tbsp of oli and a pinch of salt. Add the onion, garlic and ginger and cook over medium-low heat for 5 minutes, stirring, until softened. Allow the soup to come to a boil, then reduce to a rolling simmer and cook uncovered for about 13 minutes. If you make my recipe Id love to hear how it turns out for you. It can also be made on the hob and blended in your blender or food processor. Add salt and pepper to taste (lots of pepper for me). Thinly slice one half of the onion; then chop the other half. Follow [me onPinterest,Facebook,TwitterandInstagramwhere I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject vegan food! This recipe is delicious! Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Once the soup boils, turn down to low and simmer 30-40 minutes or longer, until potatoes are soft, adding additional stock to attain desired thickness. Saute until onion is tender and garlic is light brown in color. Add the onion and let cook for 2 minutes. Ingredients2 tsp medium curry powder3 tbsp olive oil2 onions, grated1 eating apple, peeled, cored and grated3 garlic cloves, crushed20g pack coriander, stalks choppedthumb-size piece fresh root ginger, grated800g sweet potatoes1.2l low-sodium vegetable stock100g red lentils300ml milkjuice 1 limeMethodSTEP 1Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Sweet Potato Peeled And Cubed. Add the scallions, garlic, ginger, sweet potatoes, tomatoes, red curry paste, red lentils, salt, and tamari or soy sauce, and lite coconut milk. Squeeze in some lemon juice to taste and adjust the seasoning if need be. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Add the onions and sweet potato. Bring to a boil and then lower heat to a simmer and simmer the soup for approximately 15 minutes, stirring now and then so the lentils don't stick to the bottom of saucepan. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges. We also use third-party cookies that help us analyze and understand how you use this website. Absolutely delicious! Adjust the pressure to high pressure and set the Instant Pot to "Manual" to cook for 10 minutes. Add the remaining ingredients and spices except for garnishes. And what a handy blender which even cooks it for you! A comforting and hearty soup made with sweet potato, green lentils and spinach. . This should be criminal to be this tasty. Adding this to the rotation. I made enough for four but Mr TS and I gobbled the lot in one sitting! Heat the olive oil in and gently fry the onion for a few minutes until soft. It is mandatory to procure user consent prior to running these cookies on your website. 2 medium potato in small cubes ( 200 g / 7 ounces) 4 cups vegetable broth (low sodium) 1 cup dry red lentils ( 250 g / 8.1 ounces) 1/4 tsp dried cilantro salt and pepper to taste 2 tbsp vinegar or lemon juice Instructions In a large pot, saut the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Add most of the coriander leaves, then blitz the soup with a stick blender until its creamy but still has a little texture. Transfer a couple of ladlefuls of the soup to a jug or a blender. Once at a boil, reduce heat to low and . Baking the sweet potatoes and tofu. Pour in your lentils, vegetable broth and water, and give everything a big stir. Post may contain affiliate links. Stir-fry until they become translucent and barely start to brown. 1 tbsp vegetable or mild olive oil; 1 large red onion, finely chopped; 1 red pepper, deseeded & finely chopped; 2 cloves garlic, peeled & finely chopped Then add the broth, sweet potatoes, lentils and tomatoes. Set vent to sealing and cook on high pressure for 5 minutes, then release the pressure manually. I didnt have ginger and worried it would impact flavor but this dish is tasty even without it. Adjust the consistency to your liking by either thinning with a little more stock or cooking for a few more minutes to reduce the volume and concentrate. Mix well and bake in oven for about 15 minutes, until golden brown. Stir in the coconut milk and kale. This soup is delicious! This will definitely be in our meal rotation. Let everything come to a gentle boil, simmer covered until sweet potato is tender and the curry thickens - add a splash of water of it is getting too dry. Here is how this curried red lentil and sweet potato soup goes: Start with a red onion. If you wanted to add a bit less stock and serve it over rice or quinoa, then I say go ahead! Transfer 2-3 ladlefuls of the soup in a blender and process until smooth, or blitz using an immersion blender. Add carrot, celery, and sweet potatoes. This recipe is going in the rainy day rotation! Now add your sweet potatoes, chickpeas, red lentils, stock and finally the chopped tomatoes. Serve it chunky with texture or silky smooth and it will warm you from the inside out. Protein and bulk come from the addition of a handful of red lentils while smoky paprika, ginger, chilli and cumin add flavour and gentle heat. Cook, covered, for 10 minutes. Allow the soup to defrost in the fridge overnight or transfer to a microwave safe bowl and blast for a couple of minutes. I doubled the chickpeas, subbed homemade chicken stock, used smoked hot paprika and diced tomatoes with green chiles and added spinach at the end. Roasted Beet Salad with Medjool Date Citrus Vinaigrette, Vegan French Apple Tart (Tarte Normande). This soup is so delicious and so healthful! And I have a new soup obsession Sweet Potato, Chickpea and Red Lentil Soup. 2022 Jo Harding & ModernFoodStories.com. cup plus 2 Tbsp. Stir to coat, then pour in the hot stock and coconut milk. Keep the other half as cubes. Add the diced tomatoes, bay leaves, thyme, and rosemary. I loved how chunky mine ended up! for further information. Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 6 Calories 204kcal Print Pin 4.84 from 36 votes Ingredients 1 tablespoon olive oil 1 cup chopped onion 1 cup chopped celery Im Chris, mum to 4, professional blogger and freelance food and lifestyle writer. Its, Whos ready for some proper feel good food? Please leave a comment and a star rating below and share your pictures with me on social media. Cut into 2cm cubes. (You can also serve this chunky!) 2 small handfulls. Stir the puree and the diced sweet potatoes through the lentils, along with the kale. Add the sweet potatoes and carrots and stir. A reader and personal favourite with dozens of five star reviews! STIR in the coconut milk, then remove from the heat and puree right in the pot with a hand-held immersion blender (or carefully, in batches, in a regular blender). It can appear at lunch, dinner or supper. All content in this website is copyright 2010-2021, Designed by Elegant Themes | Powered by WordPress, High Speed Blender or Stick Blender or Food Processor. Step 1. This soup works well whether you leave it a bit chunky or blend it until it is silky smooth. *Froothie EVOLVE High Speed Vortex Blender. Add vegetable stock/water and lentils and bring to a boil. Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot. Place a large saucepan over a medium-low heat and pour in a lug of oil. I only had one sweet potato (but it was pretty big), so I added an extra can of chickpeas. But opting out of some of these cookies may affect your browsing experience. ADD the lentils, sweet potato or yam, carrots, stock, and a pinch of salt and bring to a boil. These cookies do not store any personal information. 1 Large. This will be in my biweekly rotation for SURE, maybe even weekly lol. Your email address will not be published. Follow with lentils and stir to combine all the ingredients. Add the onion and cook, stirring occasionally, until translucent and cooked through (roughly 5-7 minutes). Add the red lentils, vegetable broth, and rest of the spices & seasoning and bring to a boil, stirring everything until incorporated. coconut milk (light, full-fat or cream) or 1 1/2 cups unsweetened almond milk juice of 1 lime To serve (optional) choppped cilantro red pepper flakes coconut cream lime slices Instructions The Froothie Evolve does a fantastic job of making the smoothest soups. Add the rest of the ingredients, including broth and bay leaf. Blitz using an immersion stick or in your blender. Melt the coconut oil or heat the canola oil over medium-high heat. That's the best bit! Cover with a lid and cook for 20-25 minutes on low heat. The flavor is out of this world! You will also love my Satay Sweet Potato Curry! Stir in the coconut milk and spinach, cook 5 minutes. This easy soup is gently spiced and very filling as well as super healthy. 1 eating apple, peeled, cored and grated 3 garlic cloves, crushed 20g pack coriander, stalks chopped thumb-size piece fresh root ginger, grated 800g sweet potatoes 1.2l low-sodium vegetable stock 100g red lentils 300ml milk juice 1 lime Method STEP 1 Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Puree the soup, adding in the coriander and the juice of the lemon. Once the display says hot add a drizzle of avocado oil and chopped onion and garlic. Yes But it is also a red lentil soup AND a chickpea soup and so all three had to take top billing in the end. I found orange lentils. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Top the Lentil and Sweet Potato Soup with baked tofu, crispy garlic and chilli oil and sizzled parsley. Season with salt to taste. Once I asked the EVOLVE to make me my soup (yes, I can talk to it and it does what I ask it to do which is novel around these parts!) I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. Lentil, Red Peppers and Sweet Potato Soup Recipe by laviebami Course: MAIN DISH Cuisine: Vegan Difficulty: Easy Servings 4 servings Prep time 5 minutes Cooking time 50 minutes Soaking Time 8 hours Ingredients 1,2l Vegetable broth 200g Red lentils 1 Sweet potato (chopped) 2 Carrots (chopped) 2 Red bell peppers (sliced) 1 Yellow onion (sliced) How To Make Red Lentil Sweet Potato Soup In The Instant Pot Add onions and garlic. Sounds fancy but its literally frying up some sliced garlic and chilli. Pour in the vegetable stock, cover with the lid and bring to a boil. Next time, Ill try it with the right proportion of sweet potatoes and chickpeas. Pop in the oven for 40 to 45 minutes, or until cooked and golden. Heat on a medium and add the onion. Learn how your comment data is processed. Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft. Our Instant Pot has been working overtime to keep us fed and warm with a variety of curries, stews, chilis and soup I am starting to comprehend why some people have as many as three pressure cookers on the go at once. Cook for 1 - 2 minutes until the kale softens slightly. Strain the water once they are finished cooking. Then add lentils and coconut sugar and another pinch of salt. 1 large sweet potato, chopped; 200g/1 cup red lentils; 235g/ 1 1/8 cup tinned or cooked green lentils (weight before drained 390g) 100g/2 cubes frozen spinach; 2 litres/7 cups vegetable . There's also turmeric in this red lentil soup recipe. Secure the lid and set the Pressure Release to Sealing. Heat up a large pot or dutch oven on the stove over medium heat, then add the olive oil and let it warm up for a minute or two. Remove from the heat and add the cilantro. have you tried crisping up herbs before? Then add sweet potato, salt, black pepper, cumin, cinnamon, coriander, turmeric, and cayenne (optional). You also have the option to opt-out of these cookies. Once hot add the garlic and chilli to one side of the pan and the herbs to the other. Saute about 3 minutes, then add the carrots, continuing to saute 3-4 more minutes. Simmer until the potatoes and lentils are cooked - about 20-30 minutes. READ MORE. You can opt-out if you wish. Add some extra water or vegetable broth when reheating if the soup has gotten too thick. . And you know what that means, Lets take that love for bright summer salads, Add hot water, enough to cover all the lentils and sweet potato. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Instructions. In a large heavy pot (5-qt or larger), over Medium heat, heat the olive oil. . Stir in the lentils, vegetable broth, and water. Bring 2 pints of water to the boil, add the ground spices and dry lentils. In a large pot, add a few tablespoons of water or oil over medium heat. Count your lucky stars I didnt add any more ingredients! Stir occasionally and cook for 5-8 minutes, until the onions are translucent. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges. Heat oil in a large pot over medium heat. Add the lime juice. Stir in the lemon juice and serve. Add the sweet potatoes and stir to combine. Please take a look at the steps and video before attempting this recipe! Cook 10-15 minutes or until the lentils are soft and starting to break down. I cant guarantee it will be as smooth without a high speed blender but it will still taste absolutely fantastic! Option to top with coconut yoghurt too. Hi Linda suspect orange lentils are the same thing. Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Heat olive oil in a large saucepan over medium heat. Roast for 30 - 40 minutes until soft. Peel the onion and garlic, then roughly chop with the celery and add to the pan. 1. Heat the olive oil in and gently fry the onion for a few minutes until soft. 2 medium (about 450g) sweet potatoes. I threw a handful of fresh spinach and it blended in well!! Add the bacon, onion and red pepper. Bakign the tofu till crispy also adds to that increible texture. The seasoning was spot on, and my husband and daughter loved it. Add the lemon juice, 1 tablespoon cilantro and 1 tablespoon parsley. Gosh this looks so good Chris. 2 small. Such a delicious looking soup Chris and the toppings are just the best! Print Ingredients 300g sweet potatoes, chopped This one is easily vegetarian or vegan, depending on the stock, and suits most slimming plans. I specialize in simple and seasonal plant-based recipes, both sweet and savory! When the sweet potatoes are cooked, remove from the oven, place half in a jug and blitz with a hand blender or mash with a fork. 3. Heat the olive oil in a large pot on medium-high heat. Bring to a boil on high flame. Add salt and pepper to taste. All rights reserved. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Oh wow this soup looks amazing and Im loving the toppings especially the spicy chickpeas! Packed with flavour and texture, this vegan Lentil and Sweet Potato Soup with Baked Tofu is the ultimate comforting soup as we head into Winter. Pour in the rinsed lentils, stir, and then add sweet potatoes. Pour into a high speed blender/food processor or use a handheld stick blender and blend until smooth. 6 large vine tomatoes, (about 300g), roughly chopped. Super simple, nutritious and warming this lightly spiced sweet potato and red lentil soup is perfect for chilly, wintery days. Soup can be made with any seasonal vegetables and can have the simplest of flavours or the most complex. Hemp hearts and a wonderful unique flavour and creaminess to this soup; they're know for their earthy taste and they pair well with the other ingredients in this recipe. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes. I cant wait to see your take on it! Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!Follow [me onPinterest,Facebook,TwitterandInstagramwhere I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject vegan food! I tossed cooked chickpeas in a tablespoonful of oil, a little paprika, cumin and salt and roasted them for 30 minutes in a hot oven. I live in Northern California and am surprised I cant find them. Stir to combine. Break the soup up and then heat for two minutes on full power, stir and heat for another minute or until piping hot. Bring the soup to a boil then reduce heat and let simmer for 25-30 . Vegan Sweet Potato Coconut Lentil Stew. 2. Add the sweet potatoes to a greaseproof lined baking tray. Hearty chicken vegetable soup { vegan | Simming World }, Instant Pot Moroccan Harira Soup { vegan | Simming World }, Honey mustard roasted leg of lamb with root vegetables, Budget conscious with easy to find purse-friendly ingredients. 2 large sweet potatoes, diced into 1-1.5 inch cubes 1/2 cup red lentils (see notes about lentils) 3 cloves garlic, minced 1 tbsp tomato paste 1/4 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp red pepper flakes 1/4 tsp smoked paprika 1/4 tsp cayenne pepper (if desired for extra heat) 1/2 tsp salt 4 cups vegetable stock Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Squeeze the water from the tofu using a tofu press or between kitchen roll. Directions: Ready to serve. My son who normally dislikes sweet potatoes and spinach ate a second helping and actually admitted to liking it! Pick the coriander leaves and set aside, then finely slice the stalks. Now add your sweet potatoes, chickpeas, red lentils, stock and finally the chopped tomatoes. Lightly spiced with cumin & ground coriander, The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Cover and bring to the boil. Bring to a boil and simmer gently for 25 minutes until the potatoes, lentils, and carrots are soft. Add the onion and garlic. 7 ounces (200 g) sweet potato peeled, roughly chopped 2 cups (550 ml) hot vegetable stock adjust the amount to your taste 3 tablespoons fresh basil leaves finely chopped 2 tablespoons olive oil Instructions In a large pot heat up the oil and fry the onion, garlic and celery for 2-3 minutes over a medium heat stirring often. Add the remaining 2 tbsp of oil (or butter / ghee if not vegan) to a dutch oven or non stick pan. Bring the mix to a boil over high heat, then reduce the heat to low. Stir in some lemon or lime juice to add some acidity I used 1 tablespoon.Taste the soup and season with salt and pepper as needed. How incredible does this look?! Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. In a large pot, heat the olive oil. Receive my recipes and health advice straight to your inbox. In the meantime, boil red lentils in a medium saucepan. Stir in the remaining ingredients and simmer for 20 minutes until the sweet potatoes are cooked through. Instructions. Cool completely before storing. While I love all the rich, carby recipes of autumn and winter, it is the deep satisfaction I get from a bowl of hot homemade soup which is the highlight of the season for me. Join me and start feeling your healthiest yet. Brunch Pro by Feast Design Co. Sweet Potato Soup with Red Lentils & Hemp Hearts. Use a regular blender, a stick blender or a food processor and blend until smooth. Drizzle with oil, then toss to coat. 1 medium sweet potato cut into 1cm cubes 3 medium carrots cut into 1cm cubes 2 small parsnips cut into 1cm cubes 2 bell peppers (I like to use 1 red and 1 yellow), cut into bitesize pieces 2 cloves garlic crushed or grated 3 cm ginger grated 1 teaspoon dried chilli flakes 200 g red lentils 2 litres hot vegetable stock or chicken stock, or water The lemon juice and zest added such a brightness of flavor so dont skip those! Stir a few times. Turn up the heat, gently bring it to the boil, then let it come to a simmer. Then drizzle over the oil from the pan and mix in. I was also a little more liberal with the spices and lemon juice, because I like strong flavors. Add the ginger, garlic, chilli flakes, cumin and smoked paprika and fry for a further minute until aromatic. Check your inbox or spam folder now to confirm your subscription. When hot, add the onion and celery. Bring to a boil, then simmer for 20 minutes. Turned out delicious! I love how vibrant it is and so healthy too definitely the kind of thing I want to eat right now. If using the stovetop method, should I use a cover when simmering? Saute the Vegetables. . From email subject lines to full on blog posts and even Facebook adverts. Add sweet potatoes and bell pepper and cook 1 minute. Cook the lentils for 20 minutes, or until they are completely broken down. Combine well, close the lid, and set the pressure release valve to sealed. Add in the diced onion and garlic. 2 large sweet potatoes, peeled and cubes ( 4 - 5 cups; 617 g) 6 cups low-sodium vegetable broth 2 ounces ( 57 g) baby spinach Salt and Black pepper, to taste Instructions Bring a large pot to medium heat and add a splash of neutral cooking oil or vegetable broth. Pop in the oven for 40 to 45 minutes, or until cooked and golden. Add the lentils and stock, season with salt and pepper and cook for 13 - 15 minutes until the lentils are soft. Add the garlic and the red curry paste and give it a quick stir. (or 2 tbsp oil and 2 tbsp butter / ghee if not vegan), (best not to use olive oil for frying as it's not heat resistant), Its December guys! Method. Add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, and sea salt, and stir. Serves 6. Peeling the sweet potato results in an ultra-creamy sweet potato soup. I made my soup using the smooth soup making function on the*Froothie EVOLVE High Speed Vortex Blender which I am currently trialling (review to follow). Follow steps 5-7 of the Instant Pot method. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. Stir the puree and the diced sweet potatoes through the lentils, along with the kale. Add in vegetable broth, diced tomatoes, carrots, lentils, and sweet potatoes. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes. Notes Leftover soup can be refrigerated for up to 3 days or frozen for up to 6 months. In a large soup pot, heat the olive oil. Add in all spices and continue to saute, stirring constantly for about 1 minute. Here, onion, dried spices, garlic and ginger were gently fried before joining the sweet potato, lentils and stock in the EVOLVEs blender jug. Ive got a Froothie Evolve too and really love the soup function. Add the sweet potatoes, turmeric, crushed tomatoes, red lentils and stir to combine. Saut onions and garlic. Dont forget to reserve the chickpea brine (aquafaba) it may come in handy if you want to make. Add the diced onions, garlic and ginger and cook until slightly browned and fragrant (about 5 minutes). Place the sweet potatoes, onion and unpeeled garlic cloves, smashed with a back of a knife, on a baking tray with the olive oil, cinnamon, paprika, cumin and dried coriander. I would use those x, Your email address will not be published. Transfer a couple of ladlefuls of the soup to a jug or a blender. Stir and season with desired salt and pepper. But I dont think Ive ever eaten quite so much soup since I got the Froothie Evolve. What a fantastic soup! Ingredients. For more information, check mydisclosure. Buying through my affiliate link doesnt cost you a penny more but earns me a small commission. I would consider it adaptable, too. Add the garlic and ginger, and cook for one minute. Add in 1 1/2 quarts of the stock, and bring to a boil. , Beat the Bloat Baked Pumpkin Falafel (Legume Free), Vegan Roasted Parsnip and Cauliflower Soup, Cauliflower mash with shiitake mushrooms and kale gremolata, Vegan Sweet Potato and Popped Lentil Neatballs. This soup is completely syn-free provided you replace the olive oil with a low calorie cooking spray such as Fry Light. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Add the broth and lentils. Saute until onion is translucent. Taste and add salt and pepper as needed. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. (*This is an affiliate link. Have made this baby twice in less than a week, thats how yummy it is. it just got on with the job and half an hour later I had perfect soup in my bowl. Chop the onion, parsnips, carrots and fresh herbs and spices. If you make my recipe Id love to hear how it turns out for you. Select smooth soup function and press On. Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas and stock and stir. Place on another greaseproof lined baking tray and toss with 1 tbsp of oil and a pinch of salt. The Crispy garlic and chilli oil with sizzled parsley. Add the onion and garlic and saut until translucent, 3 to 5 minutes. What a fabulous description . Subscribe to get the all the latest tasty goodness delivered to your inbox! Thin with up to 1 more cup of broth if desired. Any suggestions? Boil then simmer for 30 minutes. Instant Pot Vegan Soup, Sweet potato soup, Sweet potato, chickpea and red lentil soup. Add salt, coconut milk and cooked lentils if you cooked them separately. I think I would devour your spicy chickpeas before they would make it to the soup as they sound like my kind of snack! Replace the sweet potato with cubed butternut squash or use a bit of both. We have Whole Foods and other healthy places to shop. (Option to use toasted sesame instead of olive oil if you prefer. Particularly love your toppings. 1 litre organic vegetable stock. Thank you so much for sharing this recipe. Both sweet potatoes and red lentils are relatively inexpensive ingredients so this sweet potato red lentil soup makes an excellent budget soup recipe! Saut the garlic, chilli and coriander stalks for a minute, until lightly golden. Bring to a rolling simmer and then reduce heat and simmer gently for 20-25 minutes. Done. Calculations will vary according to the ingredients you use and your cooking methods. Thank you for this wonderful recipe! For many soups I would add all the ingredients to the cooking jug of the EVOLVE and press go, but spiced soups like my sweet potato and red lentil soup begin on the hob. Wholemeal bread, to serve. Next time Ill add some spinach at the end. Add rinsed lentils (if not cooking them separately), sweet potato and about 500 ml / 2 cups of water. Its just so satisfying at this time of year. Meanwhile, chop and roast the sweet potato and red pepper in the oven until softened. Cook for 3-4 minutes and then add garam masala, turmeric, curry powder, cardamom seeds, red pepper flakes, bay leaf, salt, and a few grinds of black pepper. The simple combination of spices perfectly complement the sweetness of the sweet potato which results in a very moreish soup. If you would like it thinner, add in some water. Really good. Bake for 30 - 35 minutes until crisp, turning once. Today I bring you a super simple recipe for vegan sweet potato soup. It just makes it so easy. Butternut Squash Deseeded Peeled And Cubed. Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent. This website uses cookies to improve your experience while you navigate through the website. Have you made this recipe? Cube the sweet potato, and chop celery and garlic. Heat and serve. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. The flavours of spices are enhanced when they are released with a bit of tender loving care either by dry roasting or by frying them in a little oil. Crunchy kale crisps and spiced chickpeas sit jauntily on top of this smooth, silky soup adding texture and a quick extra flavour shot. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through. Stir a few times. Serve the soup garnished with chopped coriander (cilantro), lemon zest and a handful of crunchy seeds. Taste the soup and adjust the seasoning if needed.Serve the soup garnished with chopped coriander (cilantro), lemon zest and a handful of crunchy seeds. The more blended soup you add the thicker the serve. If you are making my sweet potato and lentil soup without this wonderfully obliging gadget, simply add the sweet potato, lentils and stock to the spice mixture and cook on the hob for about 20 minutes until blending. Cook for 5 minutes. I am having trouble finding red lentils. Torn black kale leaves, coated in a little rapeseed oil and sprinkled with sea salt joined them for the last for 5-8 minutes until they were crisp. A flask of hot soup on a muddy walk is sure to bring smiles and big steaming bowls of it are very welcome at any time. Your email address will not be published. Put on lid. Serve warm. Add coconut oil and warm the oil. Saut the diced veggies in olive oil for about 5 minutes. * Percent Daily Values are based on a 2000 calorie diet. Turmeric has received a lot of coverage in the news and press recently with studies showing anti cancer effects. Check the lentils for doneness. You could also pack it with even more nutritious yumminess by adding some chopped spinach right before serving so that it wilts. 2022 Jo Harding & ModernFoodStories.com. Keep the other half as cubes. Nutritional information is only an approximate guideline. Place a large pan on a medium heat, along with a little oil. Nutrition Information per Serving: 265 calories, 10g protein, 54.5g carbs, 1.7g fat, 10.8g fibre Write a review Save Recipe Print Prep Time 10 min Cook Time 25 min Total Time 35 min Instructions. Required fields are marked *. I debated quite a bit about what to name it before coming up with this mouthful of a title Is it a sweet potato soup? Healthy, vegan, and gluten free, it is guaranteed to become a family favourite! Season generously with salt. Bring to a gentle boil, then reduce heat, cover, and allow to simmer for 15-20 minutes, stirring occasionally, or until sweet potatoes and red lentils are tender. If your health depends on nutrition information, please calculate again with your preferred calculator. Cook an additional 2-3 minutes. A sweet potato and red lentil pureed base, masterfully spiced and very delicious. Cook for 10-15 minutes until the lentils and kale are tender and the potatoes are cooked through. Put all ingredients into cooking jug. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place! Taste the soup and season with salt and pepper as needed. Meanwhile make the topping. Thanks for a great recipe and I cant wait to check out other ones on your site. DONT SKIP this guys. Add spinach and lentils; bring to a boil. *This post contains affiliate links, please see my. Necessary cookies are absolutely essential for the website to function properly. Bring to a boil, reduce to a simmer, and cover. I am not a nutritionist and cannot guarantee accuracy. One word Yummo! Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Now add in carrots and sweet potatoes and cook for 10 minutes with the lid on. Reduce heat and simmer for 30 minutes or until the vegetables are very soft. I am so dang excited to find this recipe. Add the onions, reduce the heat and cook until they've softened up. Your email address will not be published. Add the curry paste and stir until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1 . Heat 1 tsp of oil in a frying pan. When the veggies are ready, remove from the oven and carefully spoon into the pan. 4 tbsp natural or 0% Greek yoghurt. Bring to boil, reduce to a simmer and cook for 25 minutes until potatoes are soft and lentils are cooked. Quick to make it in your Instant Pot or stove. Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. 320g red lentils. Saute sliced onions on medium-high until fairly brown and crispy. Ingredients: (Organic) Water, Sweet potatoes, Sprouted lentils, Carrots, Onions, Milk, Hemp hearts, Apple cider, Cashew butter, Sugars (honey, raw cane sugar), Rice flour, Butt in a pan, heat up the oil and sautee the onion add the cubed sweet potatoes and carrots, and lentils pour over the veggie broth and cook for about 20 minutes until the veggies are tender and the lentils are cooked season well and add the spices, then transfer to a blender and blend to the desired consistency This delicious and hearty soup cooks in 10 minutes in your pressure cooker. Add sweet potatoes, lentils, carrots, vegetable broth, tomato paste, red curry paste, coconut milk, and soy sauce to the Instant Pot. Add dry ingredients. Thanks for sharing! Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion is tender but not browned, about 4 minutes. Add the onion, garlic and ginger and cook for 5 minutes over medium-low heat, stirring, until softened. optional apple cider vinegar for seasoning. Heat the oil in a large saucepan. Butternut Squash and Red Lentil Soup with Chilli and Coconut. Preheat the Instant Pot by hitting the saut button. Add your sweet potato and cauliflower and stir well to coat in the spices. 1 medium onion, diced 4 cups (960 mL) water 1 vegetable bouillon cube, crushed 1 cup (192 g) dry red lentils, rinsed 1 medium potato, diced into 1 cm cubes 1 Tbsp (7 g) paprika powder 2 tsp (5 g) onion powder 2 tsp (6 g) garlic powder 2 tsp (10 mL) balsamic vinegar tsp ground black pepper, or more to taste 1 pinch salt, or more to taste I hope you guys enjoy this as much as we did. Im on a mission to make vegan cooking easy and delicious! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Add the garlic, ginger and spices for a further 30 seconds. Soup is easy. I love soup! You can replace the sweet potato with cubed butternut squash or use a bit of both. I used butternut squash (roasted) instead of sweet potatoes and added about 1/2 cup of uncooked quinoa for extra fiber/protein. 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