I’m not a picky eater, but sometimes, combining healthy ingredients together can help me get a healthy dose of nutrients without even thinking about it. So, on the days when all I want to do is eat cheesy nachos, I love making or reheating a soup that I know is healthy for me. I have also been trying to add lentils to my diet more often; what better way to do that than to make a soup with red lentils?

According to Healthline, lentils are, ” […] packed with B vitamins, magnesium, zinc, and potassium. Lentils are made up of more than 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in vegetarian diets (1Trusted Source, 3Trusted Source).”

That sounds good to me! If you have a lentil recipe that I should try, please let me know! In the meantime, here’s a recipe for red lentil sweet potato soup.

Red Lentil Sweet Potato Soup

Ingredients

• 1/4 cup Water, plus more as needed
• 1 Small-Medium White or Yellow Onion
• 3 Medium Garlic Cloves, minced
• 2 tsp Fresh Ginger, minced
• Pinch of Salt and Pepper
• 4 cups peeled, cubed Sweet Potato (about 2 small to medium sweet potatoes)
• 3/4 cup Red Lentils
• 2 cups Vegetable Broth
• 1 cup Water
• 1/4 tsp Ground Turmeric
• 1/4 tsp Ground Cinnamon*
• Pinch of Ground Clove (optional)
• Pinch of Cayenne
• Sea Salt, to taste
• 1/2 cup Full-fat Coconut Milk (plus more to taste)

**You may add additional sprinkles of cinnamon, cayenne, turmeric, pepper, or red chili flakes for a bit of heat. Leave these options to the side for guests to add to their dishes themselves.

Instructions

Heat a large pot over medium heat. Once hot, add a bit of olive oil, then onion, garlic, and ginger. Season with a healthy pinch of each salt and pepper and stir. Sauté for 3-5 minutes, stirring frequently, or until the onion is translucent and fragrant. Add a little bit of water as needed to prevent sticking.

Add sweet potato and stir. Sauté for 5-7 minutes, stirring frequently and adding a bit more water (as needed) to prevent sticking; I added about 3 Tbsps. Sweet potato is slightly tender when easily pierced with a fork or knife.

Add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, and sea salt; stir. Bring to a gentle boil, then reduce heat, cover, and allow to simmer for 15-20 minutes, stirring occasionally, or until sweet potatoes and red lentils are tender.

Add coconut milk and purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste test and add ingredients as you wish.

Garnish with toasted seeds of your choice, coconut milk, cinnamon, or cayenne. Leftovers can keep for 4-5 days in the refrigerator or up to 1 month in the freezer.

Related:

Red Lentil and Chickpea Slow Cooker Stew

Slow Cooker Tuscan Chicken Stew Recipe

Cheesy Vegetable Orzo Soup