Sweet Potato Lentil Soup

You guys.  Everyone of my friends that has had this seriously can’t stop talking about it!  This Sweet Potato Lentil Soup IS AMAZING!!!  This vegan soup is full of fiber and gets a protein boost from the red lentils.  It is so full of flavor you would never guess it is actually good for you!  This creamy soup is perfect as an appetizer or a main meal.  You can make it on your stove top or in your pressure cooker.

Ingredients:

2 Tbsp Olive Oil

½ Yellow Onion, chopped finely

1 inch Fresh ginger root, minced

4 cloves Garlic, minced

2 Sweet Potatoes, peeled and cubed

2 tsp Ground Tumeric

1 tsp Red Curry Powder

½ tsp Cayenne Pepper

2 cups Low-Sodium Vegetable Broth

1 cup Dried Red Lentils

Salt

1 can Light Coconut Milk (14 oz)

4 cups Baby Spinach

1 cup Cooked Basmati Rice

½ cup Cilantro, chopped

Pressure Cooker (Insta Pot) Directions:

1. Set Pot to Sauté.  Add olive oil and onion and cook for 3-4 minutes until slightly translucent.  Add the ginger and garlic, and sweet potatoes cook for 2 more minutes.  Add turmeric, curry, and cayenne pepper and cook for 1 more minute.
2. Turn off Sauté function and let sit for 5 minutes (this allows the bottom of the pot to cool so hopefully you won’t burn it.
3. Add the vegetable broth and lentils to your pot. Add a pinch of salt and stir pot.
4. Close lid and cook on high pressure for 7 minutes.
5. When soup is done, use quick release to let the pressure out. TIP: I like to place a towel over the release valve to prevent steam and water from going everywhere when I release the pressure.
6. Add the coconut milk and spinach, stir. Put your lid back on and cook at high pressure again for 4 minutes.  Use quick release again when done.
7. Add cilantro and rice to your pot and serve!
8. Optional: serve with fresh Naan. Garlic flavored Naan is the best!!!

Stove Top Directions:

1. In a large pot heat olive oil over medium heat. Add onion when oil is hot and cook for 3-4 minutes until slightly translucent.  Add the ginger and garlic, and sweet potatoes cook for 2 more minutes.  Add turmeric, curry, and cayenne pepper and cook for 1 more minute.  (You can add less cayenne pepper if you don’t like a little spice.)
2. Add the vegetable broth and lentils to your pot. Add a pinch of salt and stir pot.
3. Bring soup to a boil over high heat, then reduce to low. Cover pot and simmer for 15 minutes.
4. Add the coconut milk and spinach, stir. Cook for another 5 minutes over low heat.
5. Remove pot from heat. Add cilantro and rice to your pot and serve!
6. Optional: serve with fresh Naan. Garlic flavored Naan is the best!!!

Nutrition Information per serving:

Total Calories: 367, Total Fat: 10g, Total Carbohydrate: 43g, Dietary Fiber: 7g, Protein: 10g

Nutrition Notes:

Since this meal is vegan, it is not high in protein.  Sometimes that is OK!  If you are looking to add more protein, you can simply add some roasted chicken or tofu to your soup.

For another AMAZING sweet potato recipe https://nourishednutritioncounseling.com/sweet-potato-fry-bowl/