Yellow Lentil and Sweet Potato Soup
A warm, golden bowl of comfort made with tender sweet potato, mellow yellow lentils, and gentle spices, simmered into a creamy, nourishing soup that feels both grounding and bright. Perfect for cosy evenings and wholesome, plant‑powered eating.
Equipment
Ingredients
- 1 cup yellow split lentils rinsed
- 1 large sweet potato peeled and diced into small cubes
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups low-sodium vegetable stock
- 1 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper optional
- juice of ½ lime
- fresh coriander (cilantro) for garnish
Instructions
- In a large soup pot, combine the onion, garlic, sweet potato, yellow split lentils, curry powder, cumin, cayenne pepper, and vegetable broth.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25–30 minutes until both the lentils and sweet potatoes are completely tender.
- Turn off the heat. Use an immersion blender to puree the soup until smooth and creamy (or transfer carefully in batches to a high-speed blender).
- Stir in fresh lime juice, adjust seasoning if needed, and top with fresh cilantro before serving.
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