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Spicy Sweet Potato and Lentil Soup

A delicious and comforting soup combining sweet potatoes and lentils with a hint of spice, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup lentils (brown or green)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper adjust based on your spice tolerance
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish optional, but it adds a nice touch

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become tender and fragrant, about 2-3 minutes.
  2. Add the diced sweet potatoes and cook for another 5 minutes, stirring frequently.
  3. Add the cumin, smoked paprika, and cayenne pepper, stirring to combine. Let the spices bloom for a minute or two.
  4. Add the lentils and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes until the sweet potatoes and lentils are tender.
  5. If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
  6. Season with salt and pepper to taste, then ladle into bowls and garnish with fresh cilantro or parsley.

Notes

For a creamier texture, stir in a splash of coconut milk or a dollop of yogurt before serving. Leftovers can be stored in the fridge for up to 5 days or frozen for up to a month.