If you’re looking for a comforting and nutrient-packed meal, Sweet Potato, Chickpea, and Red Lentil Soup is an excellent choice. This hearty soup is rich in flavor, packed with protein, and brimming with vitamins and minerals. It’s a perfect dish for those chilly days when you need something warm and satisfying.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup red lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Method:
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the Spices:
- Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute, allowing the spices to release their aroma.
- Incorporate the Vegetables and Lentils:
- Add the diced sweet potato, chickpeas, and red lentils to the pot. Stir everything together, ensuring the vegetables and lentils are well coated with the spices.
- Add the Liquids:
- Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the lentils have cooked down, thickening the soup.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for a burst of freshness.
Tips:
- Consistency: If you prefer a thicker soup, you can use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Protein Boost: For added protein, you can stir in some cooked quinoa or brown rice before serving.
- Storage: This soup stores well and can be refrigerated for up to 5 days or frozen for up to 3 months.
Enjoy this Sweet Potato, Chickpea, and Red Lentil Soup as a nourishing meal that’s both filling and flavorful. Whether for a quick lunch or a hearty dinner, this soup is sure to warm you up and keep you satisfied.