Red Lentil Soup with Sweet Potatoes and Carrots

When the weather takes a chilly turn, or when you’re simply craving a hearty, healthy meal, there’s nothing like a bowl of warm, nourishing soup to hit the spot. This Red Lentil Soup infused with the natural sweetness of sweet potatoes and carrots is not only delicious but also packed with essential nutrients.

BENEFITS:

1. Red Lentils: A rich source of protein, fiber, and iron, red lentils are a superfood that can boost heart health and provide sustained energy.
2. Sweet Potatoes: They’re not just naturally sweet and delicious; they’re also brimming with Vitamin A, Vitamin C, and manganese.
3. Carrots: These root veggies are known for promoting good vision but they’re also full of antioxidants, vitamins, and fiber.

YOU WILL NEED:

• 1 cup red lentils, rinsed and drained
• 2 medium-sized sweet potatoes, peeled and diced
• 3 large carrots, peeled and sliced
• 1 large onion, finely chopped
• 1 stalk of celery
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp chili flakes (optional, for those who like it spicy)
• 6 cups vegetable broth or water
• Salt and pepper to taste
• 2 tbsp olive oil or coconut oil
• Fresh parsley, for garnishing
• 1 tbsp lemon juice (optional)

DIRECTIONS

• Prep Time: Start by prepping your vegetables. Peel and dice your sweet potatoes, slice your carrots, and finely chop the onion, celery and garlic.
• Sauté: In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, celery and garlic and sauté until the onions are translucent. Add the spices (cumin, turmeric, paprika, and chili flakes) and stir well, letting the flavors meld for about a minute.
• Simmer: Toss in the diced sweet potatoes, sliced carrots, and rinsed lentils. Mix everything well. Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes or until the lentils and vegetables are tender.
• Blend (optional): If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency. This step is entirely optional – some folks love a chunkier soup!
• Season: Season your soup with salt, pepper, and a splash of lemon juice if using. Stir well and adjust seasonings as needed.
• Serve: Pour the soup into bowls, garnish with fresh cilantro or parsley, and enjoy!

Serve the soup with a side of crusty bread, a fresh green salad, or even a slice of your favorite savory pie. It’s versatile and pairs beautifully with various accompaniments.