French Lentil Soup with Sweet Potato Croutons Recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Sweet Potato Croutons
A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking. Best eaten with sliced French or sourdough bread.
- 1 very small sweet potato
- 1 teaspoon olive oil, plus more for drizzling
- 1 shallot, chopped
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- ½ cup lentils, preferably Lentilles du Puy
- 1 cup chicken broth or water
- 1 knob of butter or olive oil (1-2 tablespoons)
- Chopped fresh parsley, for garnish
Preheat oven to 400 degrees.
Slice the small sweet potato into thin rounds. Cut each slice into cubes of about 1/4 inch. Place on a lined baking sheet, drizzle with olive oil, and roast in the oven until slightly browned on the outside, 15-20 minutes.
Meanwhile, heat the tsp olive oil in a small saucepan over medium heat. Add the shallots and cook until fragrant, about 3 minutes.
Add the cumin and cayenne pepper; stir for 30 seconds. Add the lentils and chicken broth (or water if using), and bring to a boil. Once boiling, reduce to a gentle simmer and cook until lentils are softened, about 35 minutes.
To make your sweet potato croutons extra crunchy: once removed from oven, heat a knob of butter or a drizzle of olive oil in a skillet on medium-high heat. Once hot, add the sweet potatoes and let brown, stirring occasionally, for 2-3 minutes.
Place lentils in bowl; sprinkle sweet potatoes and chopped parsley on top.
Spiced sweet potato and lentil soup
Heat the oil in a large pan. Add the onion and cook for 5 minutes. Add the garlic, carrots, celery, spices and chilli. Cook for a further 5 minutes.
Add the sweet potatoes and lentils and 1 litre of the stock. Bring to the boil, cover with a lid, then reduce the heat and simmer for 30 minutes until the vegetables are tender.
Allow to cool slightly before blending until smooth. Add the remaining stock and reheat gently. Ladle into bowls and scatter over the coriander. Serve with the wholemeal bread.
Sweet Potato and Red Lentil Soup (Vegan)
Quick, easy, nutritious and frugal, this Sweet Potato and Red Lentil Soup is just bursting with flavour from the sweet root vegetables, earthy lentils, chillies and spices – perfect for warming you up on a chilly winter’s day. It’s also vegan, vegetarian, gluten free and dairy free.
Uuurgh, the weather here is miserable today. Grey and rainy and cold and just bleurgh – and it’s making me feel bleurgh too! But what better way to fight the winter blues than a big pot of spicy Sweet Potato and Red Lentil Soup?
This soup as absolutely jam packed with goodness: sweet potatoes, peppers, parsnips, carrots, onions and red lentils ensure you are getting in a big chunk of your 5 a day, plus a good dose a healthy protein from the lentils and the chillies, garlic and ginger will surely help keep those winter colds at bay?
I like to make a massive vat of this soup on Sunday evening – eat some of it with warm soda bread on Sunday night, then portion up the rest into individual serving and refrigerate or freeze them for delicious, healthy and above all EASY lunches for the week.
You can either reheat the soup in the microwave at work or in a pan on the stove at home.
I have worked quite hard over the years to create the ‘perfect’ recipe for this Sweet Potato and Red Lentil Soup and I am really pleased with the recipe below, but of course you could absolutely tinker with the quantities to suit your preferences and/or what you have in the fridge. Just keep to roughly 1.5kg (3.3lb) of veggies and you’ll be on the right track. The red lentils could be swapped for another pulse – chickpeas or haricot beans, for example, and the spices can be whatever you want them to be!
To make the stock for this soup I have used a vegetable stock cube – one from Kallo which is organic, gluten free and vegan. But feel free to use fresh vegetable stock if you prefer. Alternatively, if you don’t need this to be vegan or vegetarian, fresh chicken stock works well (or a chicken stock cube!).
Do you prefer soup chunky or smooth? For me it definitely depends on the soup: personally I prefer this Sweet Potato and Red Lentil Soup with a bit of texture. To keep it chunky, I suggest using a hand blender. However if you prefer your soups super smooth, I would really recommend using the Froothie Optimum 2.3 Blender – it’s amazing at getting soups silky smooth! (If you want to find out more read my Froothie Optimum 2.3 Blender review.)
If you like this Sweet Potato and Red Lentil Soup recipe, you might like to try some of my other soup recipes on my blog: my favourites include my Creamy Tomato and Roasted Red Pepper Soup, my Spicy Moroccan Chickpea Soup and my Butternut Squash, Chilli and Coconut Milk Soup – which is one of the most popular recipes on my blog! To find all my soup recipes, check out my soup archives.
Easy Sweet Potato Lentil Soup
Learn how to make this easy and cozy soup recipe with just a handful of simple ingredients and less than an hour of your time. It perfect for the winter months so dang good! Plus, it’s vegan!
Chris and I put this soup together in the fall in one of our youtube videos, but we recently realized that we never got around to sharing it here with you on the blog! Better late than never right?
The best part about this recipe is that it requires simple ingredients, is easy to put together AND is a great meal prep recipe to prepare for the week!
A few notes for this recipe:
- If you are not a fan of sweet potatoes, you can use white potatoes or any potato of your choice.
- No lentils? You can swap them out for any cooked canned beans, just be sure to add them in at the end with the greens so that they keep their shape.
- You can use spinach in place of the kale, or a green of your choice! Some greens are tougher than others and may require additional cooking, so just use your own judgement and preferences to adjust the cook time accordingly.
- If you want to use dry herbs in place of the fresh, use 1/3 teaspoon dried thyme, 1/3 teaspoon dried rosemary and 1/3 teaspoon dried sage.
If you like this recipe, you may also want to to check these out:
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
heart solid heart solid icon
How To Make The Best Lentil Soup Recipe
- Sauté the vegetables. In a large soup pot, heat the oil and sauté the onion, celery, and carrots for about 5 minutes.
- Add the spices. Stir in the tomato paste, garlic, dried spices, salt and pepper. Cook for 2 minutes until fragrant.
- Add the lentils, diced tomatoes, and broth. Bring it all to a boil, reduce the heat to low, and let the soup simmer for 25 minutes. Keep the pot partially covered with the lid.
- Blend it. For a creamier texture, use a Vitamix immersion blender (it’s so powerful!) to spot blend for a few seconds.
- Add the rest. Stir in the kale, lemon juice, and let it all simmer for 1-2 more minutes. Then taste test to see if you need to add anything else.
- ¼ cup butter
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 apple, peeled, cored and chopped
- 1 onion, chopped
- ½ cup red lentils
- ½ teaspoon minced fresh ginger
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 4 cups vegetable broth
- plain yogurt
Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Curried Sweet Potato and Lentil Soup
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 6 to 8
Ingredients US Metric
- 18 ounces sweet potatoes (1 to 2 sweet potatoes)
- 2 cups (12 oz) red split lentils
- 1 to 2 teaspoons mild olive or vegetable oil
- 1 1/2 to 3 tablespoons red curry paste
- 6 1/2 cups stock (whether beef stock or chicken stock or vegetable stock), plus more as needed
- Juice of 2 limes (3 to 4 tablespoons)
- Coarse black pepper
- Sea salt flakes
- Cilantro, crushed peanuts, or coconut milk for garnish (optional)
Peel the sweet potatoes and chop them into 1/2-inch (1-cm) dice.
Rinse the lentils in a sieve under cold running water until the water runs clear.
Heat a large saucepan or pot—one that has a lid—
over medium-high heat. Add the oil and red curry paste and stir-fry just until it becomes strongly aromatic, about 1 minute. If you like things with just a mild heat, add just 1 1/2 tablespoons red curry paste. If you like things hotter, opt for 2 to 3 tablespoons red curry paste.
Add the potato and lentils and stir to coat them with the paste. Pour in the stock and bring everything to a boil. Reduce the heat to a very gentle simmer, cover, and gently simmer just until the lentils and sweet potato are soft, 25 to 35 minutes. Remove from the heat.
If using a blender or food processor, let the soup cool for at least 10 minutes and then carefully ladle it into a food processor and blitz until smooth, working in batches if necessary. The soup will be quite thick. If a thinner soup is desired, add stock. Return the soup to the pan and, if needed, rewarm over low heat. If using an immersion or stick blender, stick the blender straight in the pot and puree until smooth. If a thinner soup is desired, add stock. If needed, rewarm over low heat.
Add a generous pinch of pepper and the lime juice to the soup and stir to combine. Serve immediately and, if desired, garnish with cilantro, peanuts, or a drizzle of coconut milk. Serve immediately. (As with most soups, this freezes just fine in an airtight container or portioned in individual servings in resealable plastic bags. Defrost and rewarm over low heat before serving. Keep in mind that the soup will thicken in the fridge or freezer, so you’ll need to add more stock or water when rewarming it to attain the original consistency.) Originally published October 31, 2016.
Recipe Testers' Reviews
Wow! This curried sweet potato and lentil soup recipe is a keeper. Creamy and rich with just enough heat to make it interesting, it’s a beautiful bowl of deliciousness. It’s hard to believe there’s no dairy, no fat, no thickener—just the sweetness from the potatoes, the lovely creaminess from the lentils, the spiciness from the red curry paste, and the brightness from the fresh lime juice. A brilliant combination of flavors that hits all the Thai flavor profiles—spicy, sweet, hot, sour—yet feels very homey and familiar.
This soup would be equally at home beside samosas for a light dinner, as a side with an all-American grilled cheese sandwich for lunch, or as a starter to a Thanksgiving dinner. This was a snap to put together and ready to serve in under an hour from start to finish. I topped it with some crispy fried shallots to add a little crunchy contrast to the smoothness and served it with additional lime wedges. It was even better reheated the next day—as so many soups are! My limes were nice and juicy and yielded 1/2 cup lime juice. I wouldn’t use less as the soup is very rich.
I've been wanting to cook more soups with sweet potatoes and lentils because I am looking for healthier but still flavorful alternatives for dinner recipes to serve for my family. I'm thrilled at how delicious simple it is to make this curried sweet potato and lentil soup. It took less than 10 minutes to prep the ingredients and throw them in a pot. The flavors are sweet from the potatoes and tangy from the lime juice with a spicy warm kick from the curry paste. My family loved this soup!
I made this soup in the heat of the summer and I can only imagine how comforting this soup would be on a blustery day. I used store-bought Thai red curry paste but when I have more time I’m anxious to try my hand at making my own curry paste. I loved the final touch of adding freshly ground pepper and lime juice after blending the soup, it really did bring out the wonderful flavors. I will definitely make this again and next time I may even blend it a bit less or just blend half the amount to leave some of the cubed potatoes and lentils whole to create slightly chunkier soup.
This recipe is more than the sum of its parts. It's soooo simple and soooo easy. And you can make it even easier by making it in a slow cooker or a pressure cooker and using a stick blender to purée it right in the cooking vessel. I went the pressure cooker route, and if you have a pressure cooker, I highly recommend you do the same for an insanely easy weeknight dish. I also deviated a bit by adding a small amount of oil to the pot to keep the curry paste from scorching or sticking. In my electric pressure cooker, I cooked this for 12 minutes on high and then allowed a natural pressure release. If you want to dress this recipe, it would be easy to add a cilantro garnish or a swirl of coconut milk. But for the effort, it's a winner just as it is.
This curried sweet potato and lentil soup is a very easy, flavorful soup with a nice kick and great color. I used only 1 1/2 tablespoons curry paste and that was plenty spicy for our taste. We had Indian papadums with it.
This curried sweet potato and lentil soup is a beautiful and warmly spiced soup. I expected it to have a "burn your mouth" heat with the amount of curry paste used (I added 3 tablespoons) but was pleasantly surprised to find it warmly spiced but not overly so.
I used a homemade chicken stock. The paste really only took a minute to become aromatic and the soup simmered for 45 minutes total for everything to become soft and tender. Rather than dirty up another appliance, I used an immersion blender to puree the soup, which worked really well.
We got about 10 servings for our first course but this could be more or less depending on the size of your servings. We found a dollop of crème fraîche and an extra squeeze of lime brought this over the top. Certainly this is going to be on the roster for winter dinners.
This curried sweet potato and lentil soup was delicious, especially when the lime was added. The timing on everything was accurate, from when the curry became aromatic to how long it took the lentils and potatoes to become soft.
HUNGRY FOR MORE?
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Yum! This soup is delicious and so easy to make! The flavor balance was perfect. Definitely one I’ll be making again
Thanks, Amy! We’re so pleased you loved it and we appreciate you taking the time to let us know.
One of my favorites. Makes me feel warm all over and is a perfect blend of flavors. Thank you!
You’re so very welcome, Suzie! We so appreciate you taking the time to let us know!
Immunity Boosting Sweet Potato Soup With Red Lentils, Ginger & Tumeric
Yield: Serves 6
Prep Time: 15 mins
Cook Time: 45 mins
2 Tablespoons Olive or Coconut Oil
3 Cloves Garlic, Peeled & Chopped
1 Small Onion, Peeled & Chopped
1 Tablespoon Ground Tumeric
4 Tablespoons Grated Fresh Ginger
1 Cup Red Lentils, Sorted
3 Medium Sweet Potatoes, Peeled & Cut Into 2-inch Pieces
6 Cups Organic Vegetable Broth
1/3 Cup Coconut Milk
Pinch Red Pepper Flakes
Salt & Pepper To Taste
Garnish of Choice (See Notes Above)
In a large stock pot, heat the oil over medium heat, then cook the garlic and onion until just softened, about 5 minutes.
Add the tumeric, ginger, and lentils, and cook for 3 to 5 minutes until very fragrant.
Add the sweet potatoes and broth and bring to a boil.
Cook for about 35 minutes, or until the potatoes and lentils are very soft.
Stir in the coconut milk and season with salt and pepper and a pinch of red pepper flakes.
Allow the soup to cool, then puree in batches until creamy smooth.
Return the soup to the stove and keep warm until ready to serve.
- 6 small sweet potatoes (garnet yams), halved lengthwise
- 7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 tsp. kosher salt, divided, plus more
- 1 1/4 tsp. freshly ground black pepper, divided
- 1/2 cup black or green lentils
- 1/2 lb. maitake mushrooms, trimmed, torn into pieces
- 6 oz. feta, crumbled (about 1 cup)
- 1/4 cup tahini
- 1 small garlic clove, crushed
- 1/4 cup fresh lemon juice, divided
- 1 bunch dill, coarsely chopped (about 1 1/2 cups), divided
- 2 scallions, finely chopped
In a heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and saute for 4 to 5 minutes, or until soft.
Add the carrots and celery and cook for 3 more minutes. Add the garlic and saute for 1 more minute. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin seeds, coriander, chipotle chili falkes, and turmeric, and continue to toast for another minute, or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.
Then, carefully stir in the sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy.
Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.