This soup could easily be made with butternut squash, or the same portion of another squash. It depends on your preference, but sweet potatoes are easy to peel and to buy in a very specific quantity, such as 750 grams.
I wondered if I would be hungry an hour after eating this soup, but the lentils make it really filling. The recipe made enough for us to have this for three nights, which is perfect for the school year.
Like a lot of parts of the U.S., we had unseasonably warm temperatures this week that made me feel like it was too hot for a fall soup. But this soup is so good, I just turned the ceiling fan on high and enjoyed it.
Sweet Potato and Lentil Soup
- 5 cups chicken stock or 5 cups water (or veggie stock)
- 1 cup red lentils
- 3 medium onions
- 750 g sweet potatoes
- 5 garlic cloves
- 2 teaspoons ground cumin
- 1/2 teaspoon ground tumeric
- 1/4 teaspoon cayenne
- 1/2 cup coriander, chopped (or less to your taste)
- 1 lemon
- salt and black pepper
- Peel and roughly chop the onions and sweet potatoes. They can be chunky since they will be blended later on.
- Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
- Cover and bring to the boil. Simmer until the potatoes and lentils are cooked - about 20-30 minutes.
- Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste.