This red lentil sweet potato soup recipe is quick and easy. Using simple ingredients this soup is high in protein, and naturally gluten-free.
Course Soup, vegan
Cuisine International
Keyword sweet potato soup
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
NPR 15 minutesminutes
Servings 4people
Calories 421kcal
Ingredients
1/2Tbspavocado oil
1yellow onion, coarsly chopped
3clovesgarlic, coarsely chopped
1.25cupsdried red lentils* see notes
1.5lbssweet potato, peeled and cubed2 medium or 3 small
3cupsvegetable broth
1tspgaram masala
1/2tsppaprika
sea salt
pepper
4Tbspsour creamor coconut cream to keep vegan
1Tbspblack sesame seedsoptional
1/3cupcilantro leavesoptional
Instructions
Preheat the Instant Pot by pressing the Saute button.
Once hot, add oil, onion, and garlic and saute until translucent.
Add drained lentils, cubed sweet potato, spices, and broth, and give a quick stir.
Put on the lid and seal it and set to 10 minutes on high pressure. Then let pressure release naturally.
Use an immersion blender to blend until smooth or transfer to a regular blender or food processor.
Serve with sour cream swirled into the soup and sprinkle with a few cilantro leaves and black sesame seeds.
Video
Notes
* preferably soaked 2-4 hours but not absolutely necessary. Works with soaked and unsoaked red lentils. See blog post above to read about the benefits of soaking.