So last night I surprised myself by coming up with a simple and delicious vegan recipe for a roasted sweet potato soup with red lentils.
I’ve never been a huge fan of the sweet potato, however since I’ve changed my diet to a mostly vegan plant based diet, I have been very diligent about revisiting some of my favorite and least favorite plant foods in order to experiment and concoct tasty recipes in effort to add more variety into my lifestyle. Something other than beans, rice and fruit. *yawn*
This soup is extremely delicious and filling. guilt free and packed with many nutrients, proteins and good fats. the roasting process of the sweet potatoes along with the spice combination of turmeric, paprika, cayenne, & cumin brings this recipe to life!
what you’ll need:
1 bag of peeled and cubed sweet potatoes
1 cup red lentils
1/4 cup diced onion
1/4 cup roughly chopped carrot
I used about a palm full of each:
about a tbsp of cayenne (optional)
salt and pepper to taste.
coconut milk (full fat)
cilantro leaves to garnish
Preheat oven to 400 degrees
coat sweet potato pieces in olive oil, salt, pepper, paprika and cumin and roast at 400 degrees for 15-20 minutes or until tender.
on the stove top,
add a tbsp of olive oil to a pot
add in 1/4 onions with a pinch of salt and let them sweat until translucent.
add in carrots and cook for about 2 minutes before adding in one cup of red lentils.
add in enough veggie stock to completely cover your lentils and let simmer until they are soft.
Once the sweet potatoes are tender, remove from the oven and place them in a blender along with your now soft lentils and broth. feel free to add more veggie stock if needed.
blend all together until smooth and return back to pot over low heat.
adjust seasonings and add in half a can of coconut milk and a dash of cayenne pepper for a little spice (optional)
Here’s a short video tutorial of how it is made. Test it out!