1-Pot Spiced Sweet Potato Lentil Soup
Ingredients
The soup base
-
1
cup
rinsed brown or green lentils
-
1
large
sweet potato, peeled and chopped into bite-sized pieces
-
1 ¼
cups
diced red onion
-
4
cloves
garlic, minced
-
5-6
cups
vegetable broth
-
1/4
cup
water or 2 Tbsp avocado oil
The spices
-
1/2
tsp
sea salt
-
1/4
tsp
black pepper
-
1
Tbsp
ground cumin
-
1 ½
tsp
ground cinnamon
-
1 ½
tsp
coriander
-
1/4
tsp
ground turmeric
-
1
pinch
cayenne pepper (optional)
The vegetables
-
1
cup
chopped green beans (fresh or frozen)
Optional sweetener
-
1-2
Tbsp
coconut sugar (or maple syrup or honey if not vegan)
For serving
-
to taste
fresh cilantro
-
to taste
red pepper flake
-
to taste
fresh minced garlic
Instructions
- Soak lentils in water for at least 6 hours or overnight, then rinse and drain.
- Heat a large pot over medium-high heat and add water or oil and onion, sauté for 5 minutes.
- Add garlic and sauté for 1 minute, then add sweet potato and spices, cooking for 4 minutes.
- Add vegetable broth, lentils, and coconut sugar, stir to combine, and bring to a low boil.
- Reduce heat to a simmer, cover loosely, and cook for about 20 minutes until lentils are tender.
- Add green beans, stir, and cook for another 10 minutes, adding more broth if needed.
- Let the soup rest for at least 5 minutes before serving, adjusting flavors as desired.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
303
Total fat
3.5g
Total carbohydrates
53.8g
Total protein
17.5g
Sodium
1034mg
Cholesterol
0mg
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