Description
Indulge in the heartwarming flavors of Sweet Potato Soup with Red Lentils and Chickpeas, a nourishing vegan dish perfect for chilly days. This wholesome soup combines sweet potatoes, protein-rich lentils, and hearty chickpeas, simmered to perfection with aromatic spices. Ideal for cozy dinners or meal prepping, it’s both budget-friendly and packed with essential nutrients. Each spoonful offers a delightful blend of sweetness and spice that warms the soul. Enjoy it garnished with fresh herbs and a squeeze of lemon for an extra burst of flavor.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 14 oz canned chickpeas, drained
- 2 tsp ginger paste (or finely grated fresh ginger)
- 1 tsp salt
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- 14 oz canned chopped tomatoes
- 2 large sweet potatoes, peeled and cubed
- 1 cup split red lentils, rinsed and drained
- 5 cups vegetable stock (broth)
- Lemon juice (to taste)
- Fresh cilantro (for garnish)
Instructions
- Prep your ingredients by dicing the onion, mincing the garlic, peeling and cubing the sweet potatoes, and rinsing the lentils.
- In an Instant Pot or pressure cooker, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in garlic and ginger until fragrant.
- Add salt, paprika, cumin, and coriander; cook for one minute.
- Combine chickpeas, tomatoes, sweet potatoes, lentils, and vegetable stock; stir well.
- Seal the lid and cook on high pressure for about 10 minutes; allow natural release.
- Stir in lemon juice to taste; adjust seasoning if necessary. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg