This soul-warming soup draws from the hearty stews of East Africa, where lentils and root vegetables are kitchen essentials. Red lentils cook quickly and pair beautifully with sweet potatoes, creating a silky, comforting texture. A hint of cumin and coriander brings earthy complexity, while coconut milk finishes it with luscious creaminess. This is comfort food that’s both nourishing and elegant.
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 4
Ingredients:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1 large sweet potato, peeled and cubed
- 3/4 cup red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1/2 cup light coconut milk
- Salt and pepper to taste
Instructions:
- In a large pot, sauté onion in olive oil until translucent, 5 minutes.
- Add garlic and spices, cooking 1 minute until fragrant.
- Add sweet potatoes, lentils, and broth. Bring to a boil, then simmer 20 minutes until tender.
- Stir in coconut milk. Use an immersion blender to purée until smooth (optional).
- Season to taste and serve hot.
Flavor & Texture:
Velvety and mildly sweet with aromatic spice undertones. The soup is smooth with the occasional soft chunk of potato, and the aroma is cozy and inviting.
Tips:
- Garnish with chopped cilantro or pumpkin seeds.
- Make it spicy with a dash of cayenne or harissa paste.
Nutritional Info (Per Serving):
- Calories: 295
- Total Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Sodium: 250mg
