Indian Sweet Potato and Red Lentil Soup
A comforting and flavorful soup made with sweet potatoes and red lentils, infused with aromatic spices from Indian cuisine.
Ingredients
Spices
- 1.5 teaspoons coriander seeds
- 1.5 teaspoons cumin seeds
- 1.5 teaspoons black mustard seeds
- 1.5 teaspoons turmeric powder
Base Ingredients
- 2 tablespoons cooking oil
- 1 medium onion, chopped Into small pieces
- 3 cloves garlic, minced
- 500 grams sweet potatoes, peeled and cut into cubes
- 100 grams dried red lentils, rinsed if needed
- 800 milliliters hot vegetable broth Can adjust up to 1 liter
- 1 squeeze fresh lemon juice
- 1 small handful chopped fresh cilantro
- Sea salt and black pepper, to taste
Instructions
Preparation
- Warm the coriander, cumin, and mustard seeds in a large saucepan over low heat until fragrant and starting to pop.
- Pour in the oil, add the chopped onion, and cook for about 5 minutes until softened.
- Stir in the garlic and turmeric, then cook for another 5 minutes.
Cooking
- Add the diced sweet potatoes and red lentils, mixing well so they are coated with the spiced oil.
- Pour in 800 ml of hot vegetable broth and bring to a boil.
- Cover and simmer for 20–25 minutes, or until the sweet potatoes are very soft and the lentils have broken down.
- Blend the soup until smooth, then add a little more broth if needed to loosen the texture.
- Return the soup to the pan and reheat gently.
- Season with salt, pepper, and lemon juice to taste.
- Stir in most of the cilantro and serve with the remaining cilantro on top.
Notes
For a creamier texture, consider adding a splash of coconut milk after blending. Adjust seasonings to taste.