Indian Sweet Potato and Lentil Soup

Indian Sweet Potato and Lentil Soup

16 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Queen Bee
Recipe by  Queen Bee

“Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
  2. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
  3. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

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Reviews (16)

Rate This Recipe
SheppardArts
7

SheppardArts

Nice recipe! The only addition I made was a small can of tomato paste for color and some extra flavor. I also let it simmer for about 20 minutes longer than instructed so it condensed down to a thicker consistency, and served it over jasmine rice. Really tasty.

mopenelly
6

mopenelly

This recipe is okay, but it is most definitely missing something...the flavors do not taste balanced to me. There seems to be too much garam masala, it definitely needs salt, and even then it is just okay. For a similar, but far superior recipe, try the Sweet Potato, Carrot, Apple, and Red Lentil Soup on allrecipes.

julia
3

julia

Very interesting combination of ingredients that nicely compliment each other. The timings and the measurements are just about right, and if you want a crispier dish you can shorten the times especially on the lentil cooking. Instead of the soup broth, I used coconut milk, which made it more curry like. Boiled some rice, and had a nice hearty meal.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 63.7 g
  • 21%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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