Time
45 min
Serving
6 persons
Calories
0
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- carrots: 2 piece (diced)
- sweet potato: 1 piece (diced)
- lentils: 1 cup (dried)
- ground cumin: 1 tsp
- smoked paprika: 0.5 tsp
- turmeric: 0.25 tsp
- cayenne pepper: 0.25 tsp
- salt and pepper: (to taste)
- vegetable broth: 4 cups
- water: 2 cups
- parsley: (for garnish, fresh)
- Crusty bread: (for serving)
Metric Conversion
Stages of cooking
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Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the carrots, sweet potato, and lentils to the pot. Stir in the cumin, paprika, turmeric, and cayenne, and season with salt and pepper.
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Pour in the vegetable broth and water and bring the soup to a simmer. Cover and cook for about 30 minutes, until the lentils and sweet potato are tender.
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Use an immersion blender to partially puree the soup, leaving it slightly chunky. If you don't have an immersion blender, you can transfer about half the soup to a regular blender, blend until smooth, then stir it back into the pot.
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Serve the soup warm, garnished with fresh parsley and a side of crusty bread for dipping.
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This soup makes a delicious and nutritious meal that's easy to prepare. It's perfect for keeping you warm and satisfied during the autumn and winter months. It is also a great dish for those following a vegan, vegetarian, or gluten-free diet. Enjoy!
