Welcome to a hearty and comforting dish that's perfect for any season: Lentil and Sweet Potato Soup. This delightful recipe is brimming with flavors, thanks to a mix of warm spices and fresh ingredients. It’s a bowl full of nutritious goodness, perfect for a cozy dinner or an impressive starter.
Lentils are the star of this soup, providing a hearty texture and earthy flavor. They’re rich in protein and fiber, making this dish both filling and nutritious. Olive oil acts as the base fat, helping to sauté the aromatics and adding a subtle richness. Onion and garlic form the aromatic foundation, lending depth to the soup's flavor profile. Sweet potatoes bring a touch of sweetness and a creamy texture when cooked. The ground cumin, smoked paprika, and cinnamon add warmth and complexity, elevating the taste without overpowering the other ingredients. Vegetable broth and water work together to create the soup's base, allowing the flavors to meld beautifully. A squeeze of lemon juice at the end brightens the dish, while fresh parsley provides a pop of color and freshness.
This Lentil and Sweet Potato Soup pairs wonderfully with a slice of crusty bread or a simple green salad. For an extra touch, top with crumbled feta or a dollop of yogurt for added creaminess.
Start by giving your lentils a good rinse under cold water. This helps remove any dust or debris from the drying process. Set them aside while you prep the other ingredients.
In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic. Let them sauté until they're soft and fragrant — this usually takes about 5 minutes. You’ll know they’re ready when the kitchen smells irresistible.
Add the diced sweet potatoes along with the ground cumin, smoked paprika, and cinnamon. Stir everything together and let it cook for another 2 minutes. This step toasts the spices and intensifies their flavors, setting the stage for a delicious soup.
Now, pour in the rinsed lentils, vegetable broth, and water. Give it all a good stir and bring the mixture to a boil. Once it starts bubbling, reduce the heat to a simmer. Let it cook for about 30-35 minutes, until the lentils and sweet potatoes are tender and cooked through.
Season the soup with salt, pepper, and a squeeze of lemon juice. This final touch balances the flavors, enhancing the soup's overall taste. Stir in the chopped parsley just before serving for a fresh finish.