My family loves flavorful soups and I am fond of curating easy meals, especially when I am not in the mood to cook elaborate ones. The autumn makes me crave more to create soups as there is so much to add to the depth and flavor of the soups- mushrooms, carrots, cauliflower, sweet potato, spinach, and tomatoes. This Red lentil and sweet potato soup is so easy to make- chop, saute and pressure cook and a thick creamy lentil soup is ready with no need to saute for 40 minutes or add loads of cream.(although one can always!) This vegan lentil soup is perfect for batch cooking or meal prep, as it stores well. You can enjoy it as a comforting lunch or dinner during the cooler months, and it’s a great way to make the most of fall’s seasonal vegetables. You may also like my favorites: mushroom and spinach soup, mushroom soup without cream, roasted tomato garlic soup, Vegan Broccoli Almond Soup, red lentil carrot soup.
Ingredients
See the recipe card for exact measurement of ingredients.
Red Lentils: These cook quickly and add a creamy texture and protein to the soup. Sweet Potatoes Carrots: Onion Garlic Tomatoes Groundnut Oil- can use sesame oil or any other vegetable cooking oil. Lemon juice Spices: Cumin, turmeric, red chili powder, and amchur powder.
How To Make Red Lentil Sweet Potato Soup
Step 1. Prepare the ingredients
Chop the sweet potatoes, carrots, onions, garlic, and tomatoes. Rinse the red lentils thoroughly and soak while you saute the veggies.
Step 2. Sauté the onions and garlic
Heat a little oil in the pressure cooker and add cumin seeds. Saute till browned or they crackle. Add the chopped onions, and grated garlic and saute until translucent.
Step 3. Add the vegetables
Add the chopped sweet potatoes, and carrots to the pressure cooker and stir them well with the onions and garlic. Add salt and spices and mix well.
Step 4. Add lentils and water
Pour in the rinsed red lentils and enough water to cover the vegetables. Stir well.
Step 5. Pressure cook
Close the lid of the pressure cooker and cook on medium heat for 2 whistles on full flame and simmer for 3-4 minutes. You may add tomatoes after the pressure is released and cook for another 5 minutes on a slow flame. Pls note I like the tangy flavor of tomatoes and added them later. You may add them at step 4 and pressure cook as well.
Step 6. Serve the soup
I like the chunky soup. You may blend this red lentil sweet potato soup for a creamy version. Top it with fresh cilantro leaves and serve hot!
Expert Tips
If you prefer creamy soup, you may blend the cooked lentils and veggies in a smooth paste. Don’t overcook veggies if you like chunky soup. Store the leftovers in a airtight container with a lid (avoid plastic) in the refrigerator for about 4-5 days.
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