Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 whole large onion (diced)
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 quart vegetable stock
  • 3 cups water
  • 1 1/3 cups dry red lentils
  • 2 1/2 cups sweet potatoes (peeled and diced (about 1 large or 2-3 small sweet potatoes))
  • Lemon wedges (optional garnish)
  • Parsley (optional garnish)

Instruction

  • Heat the olive oil in the bottom of a large sauce pot over medium heat. Add the diced onions and salt and cook until onions are soft and translucent. 
  • Add the spices and cook until fragrant.
  • Add the stock, water, lentils and diced sweet potatoes and bring to a boil. Reduce to a simmer and cover, leaving a small portion of the pot vented.
  • Cook for 30-40 minutes, or until the lentils and sweet potatoes are tender. You can leave the soup chunky, or use an immersion blender for a smoother puree-like texture. Serve hot, garnished with lemon and parsley if desired. If you're not avoiding dairy, this soup is also fantastic served with a dollop of Greek yogurt or labaneh.