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Indian Sweet Potato and Lentil Soup Recipe

Recipe by: Queen Bee

"Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In50 m
  • 1Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
  • 2Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
  • 3Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 361 cals
  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 6 cloves garlic, minced
  • 2 pinches red pepper flakes
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons garam masala
  • 1 cup lentils
  • 4 cups vegetable broth
  • 2 sweet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups chopped fresh spinach
  • salt to taste (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    361
    18%
  • Fat:
    4.9
    8%
  • Carbs:
    63.7
    21%
  • Protein:
    16.9
    34%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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