If you’ve been following my blog, you know I love to throw sweet potatoes into everything from burgers to burritos to blondies. I recently took my favourite lemony lentil soup recipe, added sweet potatoes, altered a few other ingredients, and came up with what I think is the most delicious soup ever!
It’s perfect to make in large batches as per the recipe below and either feed a whole crowd or make and freeze some for later. I almost always have a container of this lentil sweet potato soup in the freezer. Whenever I know I’ll have a hectic schedule the next day, I’ll move the soup from the freezer to the fridge and by the next day it’s defrosted and ready to take a few minutes to warm on the stove for a quick and easy dinner.
This recipe is adapted from A Quiet Soup from Orangette blog who in turn adapted it from “In the Kitchen with a Good Appetite” by Melissa Clark.
Lentil and Sweet Potato Soup with Lemon and Cilantro
4 Tbsp olive oil
2 large yellow onions, chopped
4 garlic cloves, minced
4 Tbsp tomato paste
2 tsp ground cumin
½ tsp sea salt (or more to taste)
a few grinds of black pepper
pinch of cayenne or chipotle pepper, optional
6 cups vegetable broth (learn how to make your own here) or water
2 cups red lentils, washed and picked through for stones
1 large sweet potato, diced
1 large carrot, peeled and diced
Juice of 1 lemon, or more to taste
1/2 cup chopped fresh cilantro (save a few sprigs for garnish)
In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne/chipotle if using, and cook for 2 minutes longer. Add the broth, the lentils, sweet potato and carrot and stir.
Lower to the heat to a low simmer and partially cover pot. Continue to cook until the vegetables are soft, about 30 minutes. Taste, and add more seasonings if desired. If it looks too thick, add some more broth or water, stir and heat through. I like Orangette’s idea to use an immersion blender to puree until about half is smooth, so it’s just a bit chunky. Stir in the lemon juice and cilantro. I garnish the soup with a sprig of cilantro, drizzle it with olive oil and serve with crusty bread.
Makes about 16 cups (8 large servings or 12 – 14 smaller servings).