Here’s a hearty and nutritious recipe for Sweet Potato, Chickpea, and Red Lentil Soup:
Ingredients:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried red lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground turmeric
- 1/2 tsp chili powder (optional, for heat)
- Salt and black pepper, to taste
- 1 cup spinach (or kale, if preferred)
- Juice of 1 lemon
- Fresh cilantro (for garnish)
Instructions:
- Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for about 5 minutes, until softened and translucent.
- Stir in the garlic and ginger, and cook for another 2 minutes until fragrant.
- Cook the Vegetables:
- Add the cubed sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally.
- Stir in the cumin, coriander, smoked paprika, turmeric, and chili powder (if using). Cook for another 1-2 minutes to toast the spices.
- Add Lentils and Liquids:
- Add the rinsed red lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
- Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the sweet potatoes and lentils are tender.
- Add Greens:
- Stir in the spinach (or kale) and cook for another 3-5 minutes until wilted.
- Season and Finish:
- Season the soup with salt and black pepper to taste.
- Stir in the lemon juice for a fresh, tangy flavor.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro.
This soup pairs wonderfully with a side of crusty bread or a simple salad. Enjoy your nourishing and delicious bowl of goodness!