Description
A warm and nourishing soup made with sweet potatoes, chickpeas, and red lentils, perfect for cozy evenings.
Ingredients
Scale
- 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
Instructions
- In an Instant Pot or large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and garlic; sauté until the onion is translucent.
- Mix in the diced sweet potatoes, chickpeas, rinsed lentils, cumin, coriander, salt, and pepper.
- Pour in the vegetable broth and stir everything together.
- 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.
- Once cooked, blend the soup until smooth, if desired.
- Taste and adjust seasoning.
- 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
