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Why You'll Love This onepot lentil and sweet potato soup for warm and healthy family meals
- Easy to Make: This recipe is a breeze to prepare, and it's ready in under an hour.
- One-Pot Wonder: Less cleanup and more time to spend with your family - what's not to love?
- Packed with Nutrients: Lentils and sweet potatoes are a powerhouse of nutrition, making this soup a great choice for a healthy meal.
- Customizable: Feel free to add your favorite spices or ingredients to make this recipe your own.
- Freezer-Friendly: Make a big batch and freeze it for later - perfect for busy weeknights.
- Comforting and Delicious: This soup is the perfect remedy for a chilly day, and it's sure to become a family favorite.
- Affordable: This recipe is budget-friendly and won't break the bank.
- Perfect for Meal Prep: Make a big batch on the weekend and enjoy it throughout the week.
Ingredient Breakdown
The key ingredients in this recipe are lentils, sweet potatoes, onions, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the sweet potatoes add natural sweetness and creamy texture. The onions and garlic add a depth of flavor and aroma, and the vegetable broth helps to bring everything together. When selecting ingredients, choose fresh and high-quality options. For the lentils, look for green or brown lentils, which hold their shape well and have a slightly sweet flavor. For the sweet potatoes, choose ones that are firm and have a smooth skin. You can also use other types of potatoes, such as Yukon gold or red potatoes, but sweet potatoes have a unique sweetness that pairs well with the lentils.
How to Make onepot lentil and sweet potato soup for warm and healthy family meals
Heat 2 tablespoons of olive oil in a large pot over medium heat. Make sure the oil is hot before adding the onions and garlic.
Add 1 large onion, chopped, and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
Add 3 cloves of garlic, minced, and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
Add 2 large sweet potatoes, peeled and chopped, and cook for 5 minutes, until they start to soften. Stir occasionally to prevent burning.
Add 1 cup of lentils, rinsed and drained, and 4 cups of vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender.
Season with salt and pepper to taste, then serve hot. You can also add a squeeze of lemon juice or a sprinkle of chopped fresh herbs, such as parsley or cilantro.
Tips for Perfect Results
Make sure to use fresh and high-quality ingredients, including fresh vegetables and herbs. This will make a big difference in the flavor and texture of the soup.
Be careful not to overcook the lentils, as they can become mushy and unappetizing. Cook them until they're tender, but still hold their shape.
Add the aromatics, such as garlic and onions, towards the end of cooking time, so they retain their flavor and texture.
Use a large pot that's at least 3-4 quarts in size, to allow for plenty of room for the ingredients to cook and simmer.
Let the soup rest for at least 10-15 minutes before serving, to allow the flavors to meld together and the soup to thicken.
Don't be afraid to experiment with different spices and seasonings, to find the combination that works best for you.
Common Mistakes to Avoid
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Not Rinsing the Lentils: What goes wrong: Not rinsing the lentils can lead to a bitter or gritty texture in the soup.
Fix: Rinse the lentils thoroughly before adding them to the pot, to remove any impurities or debris.
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Overcooking the Sweet Potatoes: What goes wrong: Overcooking the sweet potatoes can make them mushy and unappetizing.
Fix: Cook the sweet potatoes until they're tender, but still hold their shape. Check on them frequently to avoid overcooking.
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Not Using Enough Liquid: What goes wrong: Not using enough liquid can lead to a thick and sticky soup.
Fix: Use at least 4 cups of liquid, and adjust as needed to achieve the desired consistency.
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Not Seasoning Enough: What goes wrong: Not seasoning enough can result in a bland and unappetizing soup.
Fix: Taste and adjust the seasoning as needed, adding salt, pepper, and other spices to achieve the desired flavor.
Variations & Substitutions
Add some heat to the soup by adding a diced jalapeno or serrano pepper, or by using spicy broth.
Roast the sweet potatoes and other vegetables in the oven before adding them to the soup, for added depth of flavor.
Add a splash of heavy cream or coconut cream to the soup, for a rich and creamy texture.
Replace the chicken broth with vegan broth, and omit any animal products, such as honey or yogurt.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the soup in the refrigerator for up to 5 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for easy meal prep.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use other types of potatoes?
Yes, you can use other types of potatoes, such as Yukon gold or red potatoes. However, sweet potatoes have a unique sweetness that pairs well with the lentils, so they're the recommended choice.
Is this soup vegan?
This recipe is almost vegan, but it does contain some animal products, such as chicken broth. You can easily make it vegan by replacing the chicken broth with vegan broth and omitting any other animal products.
Can I freeze individual portions?
Yes, you can freeze individual portions of the soup for easy meal prep. Simply let the soup cool to room temperature, then portion it out into airtight containers or freezer bags. Reheat it to an internal temperature of 165°F (74°C) before serving.
How do I reheat the soup?
You can reheat the soup on the stovetop or in the microwave. If reheating on the stovetop, heat it over low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). If reheating in the microwave, heat it in 30-second increments, stirring between each heating, until it reaches the desired temperature.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
onepot lentil and sweet potato soup for warm and healthy family meals
Ingredients
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: spinach, kale, or other leafy greens for added nutrition
Instructions
- Heat oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add garlic and cook. Add the minced garlic and cook for 1 minute, until fragrant.
- Add sweet potatoes and cook. Add the diced sweet potatoes and cook for 5 minutes, until they start to soften.
- Add lentils, broth, and tomatoes. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- Use an immersion blender to puree the soup. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
- Taste and adjust seasoning. Taste and adjust the seasoning as needed.
- Serve and enjoy. Serve the soup hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance and reheat when ready to serve.
- Substitution: Swap the sweet potatoes for carrots or other root vegetables if desired.
- Pro tip: For a creamier soup, add a splash of heavy cream or coconut cream towards the end of cooking time.
- Variation: Add some heat to the soup by incorporating diced jalapenos or red pepper flakes.
- Nutrition tip: This soup is high in fiber and protein, making it a nutritious and filling option for a meal or snack.
