Red Lentil & Sweet Potato Soup With Cumin
"This comforting soup gets its gentle warmth from the cumin and garlic, while the lemon adds lightness and lifts the flavour. The sweet potato and lentils provide slow-release carbohydrates and plant-based protein for sustained energy, keeping you full for hours. The beta-carotene from the sweet potatoes supports skin, vision and immunity, while the coconut or olive oil helps the body absorb this essential nutrient," says nutritional therapist Alexa Mullane.
Serves
3
Cook Time
Dietary
Dairy-Free
Gluten-Free
Vegan
Vegetarian
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 small sweet potato, peeled and diced
- ½ cup red lentils, rinsed
- 3 cups filtered water or vegetable broth
- Juice of ½ lemon
- Handful of chopped coriander (optional)
Method
- Heat oil in a medium saucepan. Sauté the onion, garlic, and cumin for 3–4 minutes until softened and fragrant.
- Add the sweet potato, lentils, and water or broth. Bring to a boil, then reduce to a simmer and cook for around 20 minutes, until the sweet potato and lentils are soft.
- Blend partially for texture or fully for a smooth, velvety finish.
- Stir in the lemon juice and fresh coriander if using. Season to taste.
