This warm and hearty soup combines the natural sweetness of sweet potatoes with the rich, comforting texture of red lentils. It’s a simple, nourishing meal perfect for cozy evenings or a quick, healthy lunch.
Prep Time15 min
Cook Time45 min
Total Time1 hr
Difficulty
Hard
Cooking Tips You Should Know
Rinse the lentils thoroughly before cooking to remove any dust.
Cook the soup on a low simmer to allow flavors to meld nicely.
Use vegetable broth instead of water for a richer taste.
Ingredients
0/12
Why You'll Want This Again
This soup is warm and comforting, with a perfect balance of sweetness from the potatoes and earthiness from the lentils. It’s also packed with nutrients and easy to make, making it a great option for a healthy weeknight meal.
Step 1
Warm some olive oil in a pot over medium-low heat. Toss in the chopped onion and let it cook gently until it becomes soft and translucent, about 5 minutes. Next, add the sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, plus a bit of regular salt and pepper. Stir everything together and let it cook for another 5 minutes so the spices can wake up.
Step 2
Pour in the broth and water, then bring the mixture to a boil. Let it cook for about 10 minutes to let the flavors come together. Once that's bubbling nicely, add the spinach and red lentils, then bring it back to a boil. Turn the heat down to low and let it simmer until the lentils are tender, usually around 15 to 20 minutes. Give it a taste and adjust the seasoning if needed before serving.
192
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
How To Serve It Best
Serve this soup with a sprinkle of fresh herbs like cilantro or parsley. A dollop of yogurt or a squeeze of lemon juice can add brightness. It also pairs well with crusty bread or a simple side salad.
Storage Guide
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well as a substitute to keep the soup vegetarian.
Do I need to soak the red lentils before cooking?
No, red lentils cook quickly and do not require soaking.
Can I make this soup in a slow cooker?
Yes, sauté the onions and spices first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
How spicy is this soup?
It has a mild warmth from the garam masala and a touch of cayenne, but you can adjust the cayenne to your taste.
Can I freeze leftovers?
Yes, this soup freezes well. Store in an airtight container for up to 3 months.
What can I use instead of garam masala?
You can substitute with curry powder or a mix of ground cumin, coriander, and cinnamon.
How thick will the soup be?
It will be moderately thick due to the lentils breaking down, but you can add more water or broth for a thinner consistency.
Can I add other vegetables to this soup?
Yes, vegetables like celery, bell peppers, or zucchini can be added based on your preference.
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