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Here’s what you need to make this savory sweet potato, chickpea, and red lentil soup: - 1 large sweet potato, peeled and diced - 1 cup canned chickpeas, drained and rinsed - 1 cup red lentils, rinsed - 1 medium onion, chopped - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric powder - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 2 cups spinach, roughly chopped - Salt and pepper to taste - 2 tablespoons olive oil This mix of ingredients creates a rich and hearty soup. Sweet potatoes add natural sweetness. Chickpeas provide protein and fiber. Red lentils add a creamy texture while cooking. Aromatics like onion, garlic, and ginger give depth and warmth. The spices of cumin, coriander, and turmeric bring a lovely earthy flavor. Vegetable broth and coconut milk create a comforting base. Fresh spinach adds color and nutrients, while olive oil helps sauté the base. Make sure to gather all your ingredients before you start. This helps the cooking process go smoothly. For the full recipe, check the details above. Enjoy making your soup! 1. In a large pot, heat the olive oil over medium heat. 2. Add the chopped onion and sauté for about 5 minutes until it turns soft. 3. Stir in the minced garlic and grated ginger. Sauté for 2 minutes until fragrant. 4. Next, add the diced sweet potato to the pot. Cook for 5 minutes, stirring often. 5. Sprinkle in the ground cumin, ground coriander, and turmeric. Mix well to coat the sweet potatoes. 1. Add the drained chickpeas and rinsed red lentils to the pot. 2. Pour in the vegetable broth and bring the mixture to a boil. 3. Once it boils, lower the heat and cover the pot. Let it simmer for 20 to 25 minutes. 4. Check that the lentils and sweet potatoes are soft. 1. Pour in the coconut milk, stirring to blend it into the soup. 2. Let the soup simmer for 5 more minutes. 3. Stir in the chopped spinach and cook for 2 minutes until it wilts. 4. Season with salt and pepper to taste. Remove from heat and let cool slightly. 5. Serve hot and garnish with fresh cilantro. For the full recipe, you can refer to the complete instructions above. Enjoy your savory sweet potato, chickpea, and red lentil soup! To get a nice texture in your soup, cook the red lentils for about 20 minutes. They break down well, adding creaminess. Sweet potatoes need around 20-25 minutes to become tender. Cut them into small cubes for even cooking. For a creamier soup, blend a portion of it before serving. You can use an immersion blender or a regular blender. Just scoop out some soup, blend it, and stir it back in. This adds a smooth, velvety touch without losing all the chunky goodness. If you want to boost the flavor, try adding spices like smoked paprika or cayenne pepper. These add depth and a little heat. Fresh herbs like thyme or rosemary also bring great flavor. Using homemade vegetable broth makes a big difference. It enhances the taste of your soup. If you're short on time, store-bought broth works too. Just look for low-sodium options to control salt levels. For the full recipe, check out the Sweet Potato, Chickpea, and Red Lentil Bliss . {{image_2}} You can change the legumes or greens in this soup. Instead of chickpeas, try black beans or white beans. If you prefer a different green, kale or Swiss chard works well. Want to add protein? You can toss in cooked chicken or tofu for a heartier meal. This soup is already vegan and gluten-free. For spice lovers, add more ground cumin or a pinch of cayenne. For a milder flavor, reduce the spices. You can also leave out the ginger if you want a softer taste. Each tweak lets you enjoy this soup your way. For the full recipe, check out Sweet Potato, Chickpea, and Red Lentil Bliss. To keep your soup fresh, store it in airtight containers. Let the soup cool down first. You can refrigerate it for up to five days. For longer storage, freeze it. Use freezer-safe containers or bags. Leave some space at the top of the container, as the soup will expand when frozen. You can also divide it into smaller portions for easy meals later. When you’re ready to enjoy the soup again, reheat it gently. You can use a pot on the stove. Heat it over medium heat, stirring often. This helps keep the texture nice. You can also use a microwave. Heat it in short bursts, stirring in between. The soup lasts about five days in the fridge and about three months in the freezer. Always check for signs of spoilage before eating. Enjoy your savory sweet potato, chickpea, and red lentil soup any time! For the full recipe, check out the recipe section above. You can enjoy this soup with many tasty sides. Here are some great ideas: - Crusty bread: A slice of warm, crusty bread goes well with the soup. - Salad: A fresh green salad adds crunch and color. Try a simple cucumber and tomato salad. - Rice or quinoa: Serve the soup over rice or quinoa for a filling meal. - Yogurt: A dollop of plain yogurt adds creaminess and balances the flavors. - Herbs: Fresh herbs like parsley or cilantro can brighten up each bowl. Yes, you can make this soup using both methods! Here’s how: - Slow cooker: Just add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. - Instant Pot: Use the sauté function for the onions, garlic, and ginger. Then add the other ingredients. Set it to cook for 10 minutes on high pressure. Let it release naturally for 10 minutes. Adjust the liquid as needed, but the recipe works well in either method. You can easily adjust the spice level! Here are some tips: - For more heat: Add red pepper flakes or a dash of hot sauce. - For less heat: Skip the spices or use sweet spices like cinnamon. - Taste as you go: Start with small amounts and increase to your liking. This way, you can make the soup perfect for everyone at your table! In this blog post, we explored a warming sweet potato, chickpea, and red lentil soup. We covered key ingredients like sweet potatoes, chickpeas, and warming spices. I provided steps for cooking and tips for texture and flavor. You learned how to modify the recipe to fit your needs. Now, you can enjoy a healthy, tasty soup that’s easy to make. Experiment with your favorite ingredients and storage methods. Happy cooking!

- Sweet Potato, Chickpea, and Red Lentil Soup

Experience the deliciousness of sweet potato, chickpea, and red lentil bliss! This hearty soup recipe is packed with nutritious ingredients that create a warm and comforting dish the whole family will love. Ready in just 50 minutes, it’s perfect for weeknight dinners or meal prep. Click through to discover how to whip up this vibrant and soul-nourishing soup that’s sure to please your taste buds!
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Ingredients
  

1 large sweet potato, peeled and diced

1 cup canned chickpeas, drained and rinsed

1 cup red lentils, rinsed

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

4 cups vegetable broth

1 can (14 oz) coconut milk

2 cups spinach, roughly chopped

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.

      Add the diced sweet potato to the pot and continue cooking for about 5 minutes, stirring occasionally.

        Sprinkle in the cumin, coriander, and turmeric, mixing well to coat the sweet potatoes with the spices.

          Add the drained chickpeas, rinsed red lentils, and vegetable broth to the pot. Bring the mixture to a boil.

            Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender.

              Pour in the coconut milk, stirring to combine. Let the soup simmer for an additional 5 minutes.

                Stir in the chopped spinach and cook for another 2 minutes until wilted.

                  Season with salt and pepper to taste. Remove from heat and let it cool slightly.

                    Serve hot, garnishing with fresh cilantro on top.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4