Sweet Potato, Chickpea and Red Lentil Soup

Cooking warm, nourishing dishes brings me joy, especially during the colder months. Sweet potato, chickpea, and red lentil soup has become a staple in my kitchen, perfect for cozy evenings or when I need a nutritious meal. This vibrant soup consistently delights with its color and flavor and ensures that my family enjoys a hearty, wholesome dish.

Recently, I shared this recipe with friends during a gathering, and it quickly became the highlight of the meal. Everyone clapped and requested the recipe, proving just how comforting and delightful this soup can be. The combination of sweet potatoes, chickpeas, and red lentils creates a satisfying texture and warm flavors that are simply irresistible.

I love that this soup is not only easy to prepare but also uses everyday ingredients. It showcases the magic of home cooking, transforming simple components into something extraordinary. Whether served on its own or alongside crusty bread, this sweet potato, chickpea, and red lentil soup embodies warmth and togetherness.

Sweet Potato, Chickpea and Red Lentil Soup Fundamentals

Creating a delicious sweet potato, chickpea, and red lentil soup allows you to embrace various flavors, textures, and health benefits. This dish is naturally vegan, gluten-free, and packed with protein, making it an ideal option for anyone looking to incorporate more plant-based meals. The vibrant colors make it visually appealing, inviting you to dive in and enjoy every comforting spoonful.

Preparation/Setup

To start, gather all the essential ingredients for this warming soup. You’ll need two medium sweet potatoes, one can of chickpeas, one cup of red lentils, one onion, and two garlic cloves. The vegetable broth acts as the base for your soup, while cumin and coriander bring depth to the flavor profile. Don’t forget salt, pepper, and olive oil for cooking, and feel free to garnish with fresh herbs for an extra touch of freshness.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste
• Olive oil (for cooking)
• Optional: fresh herbs for garnish

Directions

1. In an Instant Pot or large pot, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and garlic; sauté until the onion is translucent.
3. Mix in the diced sweet potatoes, chickpeas, rinsed lentils, cumin, coriander, salt, and pepper.
4. Pour in the vegetable broth and stir everything together.
5. If using an Instant Pot, set it to high pressure for 10 minutes. If using the stove, bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils and sweet potatoes are tender.
6. Once cooked, blend the soup until smooth, if desired.
7. Taste and adjust seasoning.
8. Serve warm, garnished with fresh herbs if desired.

Sweet Potato, Chickpea and Red Lentil Soup Technique

Mastering the technique behind this soup will enhance your culinary skills and ensure consistent results every time you make it. Focus on achieving the right balance of flavors and textures that make this dish so enjoyable.

Tips/Tricks

To achieve the best flavor, sauté the onions and garlic until they’re fragrant. This deepens the flavors of the soup. After adding the sweet potatoes and chickpeas, make sure to season generously. The spices—cumin and coriander—will infuse the soup with warmth and aromatic qualities. Adjust the seasoning to your preference, ensuring that every spoonful is bursting with flavor.

When blending the soup, consider the texture you desire. For a creamier consistency, blend thoroughly. If you prefer a chunkier texture, blend just until combined, leaving some ingredients intact. This adds a satisfying bite to your soup, making every spoonful special.

Perfecting Results with Sweet Potato, Chickpea and Red Lentil Soup

Achieving perfect results in your sweet potato, chickpea, and red lentil soup often hinges on small changes and adjustments throughout the cooking process.

Troubleshooting/Variations

If your soup turns out too thick, simply add more vegetable broth until you reach your desired consistency. Conversely, if it’s too thin, you can let it simmer longer to reduce the liquid. Remember to taste as you go, ensuring just the right amount of salt and pepper for your palate.

You may also experiment with different spices and herbs to suit your taste. Adding turmeric or smoked paprika can provide unique flavors, while fresh herbs like cilantro or parsley can brighten the dish. Variations on this recipe make it versatile for any dining occasion.

Serving Presentation of Sweet Potato, Chickpea and Red Lentil Soup

Presentation plays a key role in enhancing the appeal of your sweet potato, chickpea, and red lentil soup. Serve it in vibrant bowls finished with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful touch. Pairing the soup with some crusty bread or a light salad adds a satisfying element to the meal.

Pairings/Storage

This soup pairs beautifully with a variety of sides. Consider serving it alongside a simple green salad or toasted pita bread for a complete experience.

To store leftovers, let the soup cool before transferring it to an airtight container. It keeps well in the refrigerator for up to five days. Reheat gently on the stove, adding a little extra broth if needed to regain its desired consistency. This comforting dish can even freeze well, allowing you to enjoy it in the weeks ahead.

Sweet potato, chickpea, and red lentil soup brings nutritious, delicious flavors and a beautiful array of colors together, creating a truly heartwarming dish. Each step in the preparation and cooking process enhances the flavors while making it easy to enjoy time spent cooking. Whether shared with loved ones or savored alone, this soup captures the essence of warming comfort food.

Sweet Potato, Chickpea and Red Lentil Soup

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• Author: emma
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A warm and nourishing soup made with sweet potatoes, chickpeas, and red lentils, perfect for cozy evenings.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste
• Olive oil (for cooking)
• Optional: fresh herbs for garnish

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Instructions

1. In an Instant Pot or large pot, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and garlic; sauté until the onion is translucent.
3. Mix in the diced sweet potatoes, chickpeas, rinsed lentils, cumin, coriander, salt, and pepper.
4. Pour in the vegetable broth and stir everything together.
5. If using an Instant Pot, set it to high pressure for 10 minutes. If using the stove, bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils and sweet potatoes are tender.
6. Once cooked, blend the soup until smooth, if desired.
7. Taste and adjust seasoning.
8. Serve warm, garnished with fresh herbs if desired.

Notes

For a creamier texture, blend thoroughly; for a chunkier soup, blend just until combined. Adjust seasoning to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop/Instant Pot
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: soup, vegan, sweet potatoes, chickpeas, lentils, healthy, comforting