DisclaimerTerms Of UseGDPR PolicyCookie Policy

eataroundit

Savory Sweet Potato, Chickpea, and Red Lentil Soup

by
- 1 large sweet potato, peeled and diced into 1-inch cubes - 1 cup canned chickpeas, thoroughly drained and rinsed - 1 cup red lentils, rinsed under cold water until the water runs clear - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 teaspoon fresh ginger, finely grated - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric powder - 4 cups low-sodium vegetable broth - 1 can (14 oz) full-fat coconut milk - 2 cups fresh spinach, roughly chopped - Salt and freshly cracked pepper to taste - 2 tablespoons extra-virgin olive oil - Fresh cilantro leaves for garnish Using fresh ingredients makes a big difference in flavor. Fresh sweet potatoes are sweet and creamy. They add a lovely texture. Canned chickpeas provide a hearty base. They are easy to use and full of protein. Fresh spinach brings a bright color and nutrients. Each ingredient enhances the soup's taste. Quality ingredients lead to great results. You’ll notice the freshness in every bite. If you have allergies, don't worry! You can make simple changes. Instead of coconut milk, use almond or oat milk for creaminess. If you are allergic to legumes, try diced zucchini or cauliflower. For gluten-free options, ensure your broth is certified gluten-free. These swaps keep the soup tasty while meeting your needs. Enjoy the same warm comfort without worry. You can still savor this delicious soup! To make this savory soup, gather all your ingredients first. This will help you cook smoothly. Chop your sweet potato, onion, and garlic. Rinse the chickpeas and lentils well. Set everything on your counter for easy access. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté it for about 5 minutes. Cook until it’s soft and clear. 3. Next, add the minced garlic and grated ginger. Sauté for 2 more minutes. This makes it fragrant. 4. Now, add the diced sweet potato. Stir it in and cook for 5 minutes. The sweet potato should start to soften. 5. Sprinkle in the ground cumin, coriander, and turmeric. Stir well to coat the sweet potatoes. 6. Pour in the drained chickpeas and rinsed red lentils. Follow this with the vegetable broth. 7. Turn up the heat to bring the mixture to a boil. Once it boils, lower the heat and cover the pot. 8. Let it simmer for 20-25 minutes. The lentils and sweet potato should be tender. 9. Carefully add the coconut milk. Stir until it mixes well. Let it simmer for 5 more minutes. 10. Finally, stir in the chopped spinach. Cook for 2 minutes until it wilts. To get the best texture, make sure to cook the lentils just until tender. Overcooking can make them mushy. If the soup looks too thick, add a bit more broth or water. For a creamier soup, blend a portion before serving. This will give it a smooth feel without losing the chunky bits. Enjoy this delightful dish with your favorite bread or on its own! For the full recipe, check out the delightful Sweet Potato, Chickpea, and Red Lentil Bliss. To boost flavor and aroma, use fresh herbs and spices. Fresh ginger adds warmth, while cumin gives depth. Try adding a splash of lemon juice before serving. This brightens the soup and adds a zing. Don't forget to sauté the onion and garlic until golden. This step unlocks their best flavors and creates a savory base. When cooking lentils, rinse them well before use. This removes any dust and helps them cook evenly. For this soup, use red lentils, as they cook quickly and break down nicely. Keep an eye on the pot. Lentils can overcook fast, turning mushy. Aim for a tender texture that holds its shape. Store leftovers in an airtight container. This keeps the soup fresh and prevents spills. It lasts up to four days in the fridge. If you want to save it longer, freeze it. Divide into portions for easy meals later. Thaw in the fridge overnight before reheating. This soup tastes even better the next day! Enjoy the rich flavors with your favorite bread. Check out the Full Recipe for more details on this delicious dish! {{image_4}} This soup is already vegetarian and vegan. You can keep it plant-based by using vegetable broth and coconut milk. If you want a creamier texture, use more coconut milk. You can also add a splash of lemon juice for extra brightness. This soup is very flexible, so feel free to get creative with your additions. If you love heat, add diced jalapeños or a pinch of cayenne pepper. For a milder option, skip the heat and focus on the spices like cumin and coriander. You can also experiment with smoked paprika for a warm flavor boost. Always taste as you go to find your favorite heat level. Do you want to switch things up? You could use quinoa instead of red lentils for a different texture and extra protein. Swap sweet potato for butternut squash for a similar sweetness. If you prefer, use kale instead of spinach for added nutrients. Each swap will change the soup's flavor, so enjoy exploring new tastes! For the full recipe, check out the Sweet Potato, Chickpea, and Red Lentil Bliss. To store your soup, let it cool first. Pour the soup into an airtight container. Seal it well to keep out air. Place the container in the fridge. Enjoy your soup within four days for the best taste. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top since the soup will expand. The soup can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge. Heat it gently on the stove or in the microwave. Stir well to make sure it's warm throughout. The shelf life of your soup is about four days in the fridge. Always check for signs of spoilage. If it smells sour or looks strange, it’s best to throw it away. For the best flavor, eat your soup within the first two days. This way, you can enjoy it at its peak taste. For the full recipe, check out Sweet Potato, Chickpea, and Red Lentil Bliss. You can serve this soup with a few tasty sides. Here are some ideas: - Crusty bread for dipping - A fresh side salad with lemon dressing - Grilled cheese sandwiches for a cozy combo - Rice or quinoa for extra texture These sides will enhance your soup experience. They add flavor and make the meal more complete. To boost the heartiness of your soup, try these simple tips: - Add more chickpeas or lentils for extra protein. - Stir in cooked rice or quinoa for more substance. - Include diced vegetables like carrots or zucchini. - Top with avocado slices for creaminess. These changes make the soup more satisfying while keeping it healthy. Each ingredient in this soup packs a nutritional punch: - Sweet Potatoes: Rich in vitamins A and C, plus fiber. - Chickpeas: Good source of protein and fiber, which aids digestion. - Red Lentils: High in protein, iron, and folate. - Spinach: Loaded with vitamins K and A, plus antioxidants. - Coconut Milk: Provides healthy fats that support heart health. Together, these ingredients create a delicious and nutritious meal. For the full recipe, check out the Sweet Potato, Chickpea, and Red Lentil Bliss. This sweet potato, chickpea, and red lentil soup offers great flavor and nutrition. Using fresh ingredients makes a big difference in taste. Don't forget the tips for cooking lentils and enhancing flavors! Explore variations to suit your diet and spice preferences. Storing leftovers correctly helps keep this soup tasty and fresh. With these tips, you can cook and enjoy this delicious soup anytime. Try it out, and you'll see how easy and fun it is to make healthy meals at home.
Save It Jump to Recipe

Looking for a warm, comforting dish that’s packed with nutrients? You’re in the right place! This Savory Sweet Potato, Chickpea, and Red Lentil Soup is not only delicious but also easy to make. With fresh ingredients and simple steps, you’ll whip up a bowl of goodness in no time. Let’s dive into the recipe and explore tips that make this soup a hit in your home!

Ingredients

List of Ingredients for Sweet Potato, Chickpea, and Red Lentil Soup

– 1 large sweet potato, peeled and diced into 1-inch cubes

– 1 cup canned chickpeas, thoroughly drained and rinsed

– 1 cup red lentils, rinsed under cold water until the water runs clear

– 1 medium onion, finely chopped

– 2 garlic cloves, minced

– 1 teaspoon fresh ginger, finely grated

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon turmeric powder

– 4 cups low-sodium vegetable broth

– 1 can (14 oz) full-fat coconut milk

– 2 cups fresh spinach, roughly chopped

– Salt and freshly cracked pepper to taste

– 2 tablespoons extra-virgin olive oil

– Fresh cilantro leaves for garnish

Importance of Fresh Ingredients

Using fresh ingredients makes a big difference in flavor. Fresh sweet potatoes are sweet and creamy. They add a lovely texture. Canned chickpeas provide a hearty base. They are easy to use and full of protein. Fresh spinach brings a bright color and nutrients. Each ingredient enhances the soup’s taste. Quality ingredients lead to great results. You’ll notice the freshness in every bite.

Substitutions for Common Allergens

If you have allergies, don’t worry! You can make simple changes. Instead of coconut milk, use almond or oat milk for creaminess. If you are allergic to legumes, try diced zucchini or cauliflower. For gluten-free options, ensure your broth is certified gluten-free. These swaps keep the soup tasty while meeting your needs. Enjoy the same warm comfort without worry. You can still savor this delicious soup!

Step-by-Step Instructions

Preparation Overview

To make this savory soup, gather all your ingredients first. This will help you cook smoothly. Chop your sweet potato, onion, and garlic. Rinse the chickpeas and lentils well. Set everything on your counter for easy access.

Detailed Cooking Steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté it for about 5 minutes. Cook until it’s soft and clear.

3. Next, add the minced garlic and grated ginger. Sauté for 2 more minutes. This makes it fragrant.

4. Now, add the diced sweet potato. Stir it in and cook for 5 minutes. The sweet potato should start to soften.

5. Sprinkle in the ground cumin, coriander, and turmeric. Stir well to coat the sweet potatoes.

6. Pour in the drained chickpeas and rinsed red lentils. Follow this with the vegetable broth.

7. Turn up the heat to bring the mixture to a boil. Once it boils, lower the heat and cover the pot.

8. Let it simmer for 20-25 minutes. The lentils and sweet potato should be tender.

9. Carefully add the coconut milk. Stir until it mixes well. Let it simmer for 5 more minutes.

10. Finally, stir in the chopped spinach. Cook for 2 minutes until it wilts.

Tips for a Perfect Consistency

To get the best texture, make sure to cook the lentils just until tender. Overcooking can make them mushy. If the soup looks too thick, add a bit more broth or water. For a creamier soup, blend a portion before serving. This will give it a smooth feel without losing the chunky bits. Enjoy this delightful dish with your favorite bread or on its own! For the full recipe, check out the delightful Sweet Potato, Chickpea, and Red Lentil Bliss.

Tips & Tricks

Enhancing Flavor and Aroma

To boost flavor and aroma, use fresh herbs and spices. Fresh ginger adds warmth, while cumin gives depth. Try adding a splash of lemon juice before serving. This brightens the soup and adds a zing. Don’t forget to sauté the onion and garlic until golden. This step unlocks their best flavors and creates a savory base.

Best Practices for Cooking Lentils

When cooking lentils, rinse them well before use. This removes any dust and helps them cook evenly. For this soup, use red lentils, as they cook quickly and break down nicely. Keep an eye on the pot. Lentils can overcook fast, turning mushy. Aim for a tender texture that holds its shape.

How to Store Leftovers Properly

Store leftovers in an airtight container. This keeps the soup fresh and prevents spills. It lasts up to four days in the fridge. If you want to save it longer, freeze it. Divide into portions for easy meals later. Thaw in the fridge overnight before reheating. This soup tastes even better the next day! Enjoy the rich flavors with your favorite bread. Check out the Full Recipe for more details on this delicious dish!

Variations

Vegetarian and Vegan Modifications

This soup is already vegetarian and vegan. You can keep it plant-based by using vegetable broth and coconut milk. If you want a creamier texture, use more coconut milk. You can also add a splash of lemon juice for extra brightness. This soup is very flexible, so feel free to get creative with your additions.

Spice Level Adjustments

If you love heat, add diced jalapeños or a pinch of cayenne pepper. For a milder option, skip the heat and focus on the spices like cumin and coriander. You can also experiment with smoked paprika for a warm flavor boost. Always taste as you go to find your favorite heat level.

Ingredient Swaps for Different Nutritional Benefits

Do you want to switch things up? You could use quinoa instead of red lentils for a different texture and extra protein. Swap sweet potato for butternut squash for a similar sweetness. If you prefer, use kale instead of spinach for added nutrients. Each swap will change the soup’s flavor, so enjoy exploring new tastes!

For the full recipe, check out the Sweet Potato, Chickpea, and Red Lentil Bliss.

Storage Info

How to Store Sweet Potato, Chickpea, and Red Lentil Soup

To store your soup, let it cool first. Pour the soup into an airtight container. Seal it well to keep out air. Place the container in the fridge. Enjoy your soup within four days for the best taste.

Freezing and Reheating Tips

If you want to freeze the soup, use freezer-safe containers. Leave some space at the top since the soup will expand. The soup can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge. Heat it gently on the stove or in the microwave. Stir well to make sure it’s warm throughout.

Shelf Life and Best Practices

The shelf life of your soup is about four days in the fridge. Always check for signs of spoilage. If it smells sour or looks strange, it’s best to throw it away. For the best flavor, eat your soup within the first two days. This way, you can enjoy it at its peak taste. For the full recipe, check out Sweet Potato, Chickpea, and Red Lentil Bliss.

FAQs

What can I serve with Sweet Potato, Chickpea, and Red Lentil Soup?

You can serve this soup with a few tasty sides. Here are some ideas:

– Crusty bread for dipping

– A fresh side salad with lemon dressing

– Grilled cheese sandwiches for a cozy combo

– Rice or quinoa for extra texture

These sides will enhance your soup experience. They add flavor and make the meal more complete.

How can I make this soup more filling?

To boost the heartiness of your soup, try these simple tips:

– Add more chickpeas or lentils for extra protein.

– Stir in cooked rice or quinoa for more substance.

– Include diced vegetables like carrots or zucchini.

– Top with avocado slices for creaminess.

These changes make the soup more satisfying while keeping it healthy.

What are the health benefits of the main ingredients?

Each ingredient in this soup packs a nutritional punch:

– Sweet Potatoes: Rich in vitamins A and C, plus fiber.

– Chickpeas: Good source of protein and fiber, which aids digestion.

– Red Lentils: High in protein, iron, and folate.

– Spinach: Loaded with vitamins K and A, plus antioxidants.

– Coconut Milk: Provides healthy fats that support heart health.

Together, these ingredients create a delicious and nutritious meal. For the full recipe, check out the Sweet Potato, Chickpea, and Red Lentil Bliss.

This sweet potato, chickpea, and red lentil soup offers great flavor and nutrition. Using fresh ingredients makes a big difference in taste. Don’t forget the tips for cooking lentils and enhancing flavors! Explore variations to suit your diet and spice preferences.

Storing leftovers correctly helps keep this soup tasty and fresh. With these tips, you can cook and enjoy this delicious soup anytime. Try it out, and you’ll see how easy and fun it is to make healthy meals at home.

- 1 large sweet potato, peeled and diced into 1-inch cubes - 1 cup canned chickpeas, thoroughly drained and rinsed - 1 cup red lentils, rinsed under cold water until the water runs clear - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 teaspoon fresh ginger, finely grated - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric powder - 4 cups low-sodium vegetable broth - 1 can (14 oz) full-fat coconut milk - 2 cups fresh spinach, roughly chopped - Salt and freshly cracked pepper to taste - 2 tablespoons extra-virgin olive oil - Fresh cilantro leaves for garnish Using fresh ingredients makes a big difference in flavor. Fresh sweet potatoes are sweet and creamy. They add a lovely texture. Canned chickpeas provide a hearty base. They are easy to use and full of protein. Fresh spinach brings a bright color and nutrients. Each ingredient enhances the soup's taste. Quality ingredients lead to great results. You’ll notice the freshness in every bite. If you have allergies, don't worry! You can make simple changes. Instead of coconut milk, use almond or oat milk for creaminess. If you are allergic to legumes, try diced zucchini or cauliflower. For gluten-free options, ensure your broth is certified gluten-free. These swaps keep the soup tasty while meeting your needs. Enjoy the same warm comfort without worry. You can still savor this delicious soup! To make this savory soup, gather all your ingredients first. This will help you cook smoothly. Chop your sweet potato, onion, and garlic. Rinse the chickpeas and lentils well. Set everything on your counter for easy access. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté it for about 5 minutes. Cook until it’s soft and clear. 3. Next, add the minced garlic and grated ginger. Sauté for 2 more minutes. This makes it fragrant. 4. Now, add the diced sweet potato. Stir it in and cook for 5 minutes. The sweet potato should start to soften. 5. Sprinkle in the ground cumin, coriander, and turmeric. Stir well to coat the sweet potatoes. 6. Pour in the drained chickpeas and rinsed red lentils. Follow this with the vegetable broth. 7. Turn up the heat to bring the mixture to a boil. Once it boils, lower the heat and cover the pot. 8. Let it simmer for 20-25 minutes. The lentils and sweet potato should be tender. 9. Carefully add the coconut milk. Stir until it mixes well. Let it simmer for 5 more minutes. 10. Finally, stir in the chopped spinach. Cook for 2 minutes until it wilts. To get the best texture, make sure to cook the lentils just until tender. Overcooking can make them mushy. If the soup looks too thick, add a bit more broth or water. For a creamier soup, blend a portion before serving. This will give it a smooth feel without losing the chunky bits. Enjoy this delightful dish with your favorite bread or on its own! For the full recipe, check out the delightful Sweet Potato, Chickpea, and Red Lentil Bliss. To boost flavor and aroma, use fresh herbs and spices. Fresh ginger adds warmth, while cumin gives depth. Try adding a splash of lemon juice before serving. This brightens the soup and adds a zing. Don't forget to sauté the onion and garlic until golden. This step unlocks their best flavors and creates a savory base. When cooking lentils, rinse them well before use. This removes any dust and helps them cook evenly. For this soup, use red lentils, as they cook quickly and break down nicely. Keep an eye on the pot. Lentils can overcook fast, turning mushy. Aim for a tender texture that holds its shape. Store leftovers in an airtight container. This keeps the soup fresh and prevents spills. It lasts up to four days in the fridge. If you want to save it longer, freeze it. Divide into portions for easy meals later. Thaw in the fridge overnight before reheating. This soup tastes even better the next day! Enjoy the rich flavors with your favorite bread. Check out the Full Recipe for more details on this delicious dish! {{image_4}} This soup is already vegetarian and vegan. You can keep it plant-based by using vegetable broth and coconut milk. If you want a creamier texture, use more coconut milk. You can also add a splash of lemon juice for extra brightness. This soup is very flexible, so feel free to get creative with your additions. If you love heat, add diced jalapeños or a pinch of cayenne pepper. For a milder option, skip the heat and focus on the spices like cumin and coriander. You can also experiment with smoked paprika for a warm flavor boost. Always taste as you go to find your favorite heat level. Do you want to switch things up? You could use quinoa instead of red lentils for a different texture and extra protein. Swap sweet potato for butternut squash for a similar sweetness. If you prefer, use kale instead of spinach for added nutrients. Each swap will change the soup's flavor, so enjoy exploring new tastes! For the full recipe, check out the Sweet Potato, Chickpea, and Red Lentil Bliss. To store your soup, let it cool first. Pour the soup into an airtight container. Seal it well to keep out air. Place the container in the fridge. Enjoy your soup within four days for the best taste. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top since the soup will expand. The soup can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge. Heat it gently on the stove or in the microwave. Stir well to make sure it's warm throughout. The shelf life of your soup is about four days in the fridge. Always check for signs of spoilage. If it smells sour or looks strange, it’s best to throw it away. For the best flavor, eat your soup within the first two days. This way, you can enjoy it at its peak taste. For the full recipe, check out Sweet Potato, Chickpea, and Red Lentil Bliss. You can serve this soup with a few tasty sides. Here are some ideas: - Crusty bread for dipping - A fresh side salad with lemon dressing - Grilled cheese sandwiches for a cozy combo - Rice or quinoa for extra texture These sides will enhance your soup experience. They add flavor and make the meal more complete. To boost the heartiness of your soup, try these simple tips: - Add more chickpeas or lentils for extra protein. - Stir in cooked rice or quinoa for more substance. - Include diced vegetables like carrots or zucchini. - Top with avocado slices for creaminess. These changes make the soup more satisfying while keeping it healthy. Each ingredient in this soup packs a nutritional punch: - Sweet Potatoes: Rich in vitamins A and C, plus fiber. - Chickpeas: Good source of protein and fiber, which aids digestion. - Red Lentils: High in protein, iron, and folate. - Spinach: Loaded with vitamins K and A, plus antioxidants. - Coconut Milk: Provides healthy fats that support heart health. Together, these ingredients create a delicious and nutritious meal. For the full recipe, check out the Sweet Potato, Chickpea, and Red Lentil Bliss. This sweet potato, chickpea, and red lentil soup offers great flavor and nutrition. Using fresh ingredients makes a big difference in taste. Don't forget the tips for cooking lentils and enhancing flavors! Explore variations to suit your diet and spice preferences. Storing leftovers correctly helps keep this soup tasty and fresh. With these tips, you can cook and enjoy this delicious soup anytime. Try it out, and you'll see how easy and fun it is to make healthy meals at home.

- Sweet Potato, Chickpea, and Red Lentil Soup

Discover the delicious fusion of flavors in this Sweet Potato, Chickpea, and Red Lentil Bliss recipe! This hearty soup is packed with nutrients and easily made in under an hour. With vibrant spices and creamy coconut milk, it’s perfect for a cozy meal. Follow our step-by-step guide to create a warming dish your whole family will love. Click to explore the full recipe and elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

1 large sweet potato, peeled and diced into 1-inch cubes

1 cup canned chickpeas, thoroughly drained and rinsed

1 cup red lentils, rinsed under cold water until the water runs clear

1 medium onion, finely chopped

2 garlic cloves, minced

1 teaspoon fresh ginger, finely grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

4 cups low-sodium vegetable broth

1 can (14 oz) full-fat coconut milk

2 cups fresh spinach, roughly chopped

Salt and freshly cracked pepper to taste

2 tablespoons extra-virgin olive oil

Fresh cilantro leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and sauté for approximately 5 minutes, or until it becomes soft and translucent.

    Add the minced garlic and grated ginger to the pot. Sauté for an additional 2 minutes, stirring frequently, until fragrant and golden.

      Incorporate the diced sweet potato into the pot, stirring occasionally. Cook for about 5 minutes until the sweet potato begins to soften slightly.

        Sprinkle in the ground cumin, coriander, and turmeric, stirring well to evenly coat the sweet potatoes with the spices, releasing their delightful aromas.

          Pour in the drained chickpeas and rinsed red lentils, followed by the vegetable broth. Increase the heat and bring the mixture to a vigorous boil.

            As soon as it reaches a boil, reduce the heat to low and cover the pot with a lid. Let it simmer gently for about 20-25 minutes, or until both the lentils and sweet potatoes are tender.

              Carefully pour in the coconut milk, stirring until thoroughly combined. Allow the soup to simmer for an additional 5 minutes to meld the flavors.

                Stir in the chopped spinach, cooking for another 2 minutes until the spinach is wilted and vibrant green.

                  Season the soup with salt and freshly cracked pepper according to your taste preference. Remove from heat and let it cool slightly before serving.

                    Ladle the delicious soup into bowls, garnishing each serving with a generous handful of fresh cilantro leaves on top.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: For a vibrant touch, consider drizzling a little extra coconut milk or a swirl of olive oil on top before garnishing with cilantro. Enjoy with warm crusty bread to soak up the flavors!

                          Leave a Comment

                          Recipe Rating