red lentil and sweet potato soup

I love a quick soup, but how do you get good flavor with not a lot of time? Aromatics! They’re my favorite and they add so much depth of flavor and excitement to your food even if you don’t have a lot of time. Some of my favorites are garlic, ginger, lemongrass, and spicy chili peppers, but they can include a wide array of vegetables, spices, and herbs. With the red lentils, aromatics, and spices, this soup was inspired by the delicious and nourishing Indian dish, daal. The aromatics and spices provide great flavor and warmth in a short amount of time. I made sure to keep the ingredient list short and to use things that you likely already have on hand. This soup involves some chopping on the front end but comes together quickly after that, making it a great weeknight dish. This also makes for great batch cooking and stores well in the freezer. I hope this soup brings you comfort and warmth as the evenings become darker and longer.

red lentil and sweet potato soup recipe

ingredients

1 tbsp olive oil

1 yellow onion diced

4-5 cloves of garlic finely minced

1 inch piece of ginger finely minced*

2 tsp ground cumin

1 tsp coriander

1 tsp turmeric

1/2 tsp fresh ground black pepper

1/4-1/2 tsp ground Kashmiri chili or cayenne (use more or less depending on heat preference)

1.5 tsp Diamond Kosher salt

2 medium sweet potatoes diced (slightly smaller than bite-sized)

1 cup of red lentils

4 cups of vegetable broth or water

Juice from half a lemon (or one whole lemon depending on preference)

1 tsp - 1 tbsp of tamari, soy sauce, or coconut aminos (optional; to taste)

1 bunch of cilantro chopped

optional add-ins: chopped kale, chard, spinach, or other hearty greens

instructions

1. Heat a dutch oven or large pot over medium/high heat. Once hot, add 1 tbsp of olive oil.

2. Once the olive oil is shimmering, add chopped onion and cook until translucent and starting to turn golden.

3. Add garlic and ginger and stir constantly for 1-2 minutes or until fragrant.

4. Add all spices and 1.5 tsp of kosher salt (or to taste) and cook for 1-2 minutes until fragrant.

5. Add the red lentils and sweet potato and stir until well combined.

6. Add the vegetable broth or water, stir, and bring to a boil. Once boiling, turn the heat down to a simmer and cover for 20 to 30 minutes until the sweet potato is soft and the lentils are cooked.

7. Once the sweet potato and lentils are cooked, check for taste. If needed, add more salt. Alternatively, to add more umami and depth of flavor, add a splash of tamari, soy sauce, or coconut aminos.

8. Once the seasoning is balanced, take off heat and add juice of half of the lemon. Taste and adjust, adding more lemon juice if more acid is needed.

9. Serve. Top with chopped cilantro. Best with your favorite choice of bread, but naan or some toasted sourdough are great here.

NOTES:
* sustainability tip: If you use organic ginger, you can keep the skin on (just be sure to give it a good rinse)!