Lentil Soup with Sweet Potato and Ginger

Name: Lentil Soup with Sweet Potato and Ginger
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large (about 10 oz) (280 g) yellow onion, finely chopped (about 1½ cups); 2 medium (170 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 4 large cloves (15 g) garlic cloves, minced; 3 tablespoons (30 g) fresh ginger, peeled and finely grated; 2 teaspoons (4 g) ground cumin; 1 teaspoon (3 g) ground turmeric; 1 teaspoon (2 g) ground coriander; ¼ teaspoon (½ g) red pepper flakes (optional); 1½ pounds (2 medium) (680 g) sweet potatoes, peeled and cut into ½-inch (1.25 cm) cubes (about 4 cups); 1½ cups (290 g) dried red lentils, rinsed and drained; 6 cups (1420 ml) low-sodium vegetable broth; 1 cup (240 ml) water, plus up to ½ cup (120 ml) more, hot, to thin; 1 teaspoon (6 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 2 medium (about 4½ oz / 130 g total) (130 g) limes, 1 juiced (about 2 tablespoons), 1 cut into wedges for serving; ¼ cup (10 g) fresh cilantro, roughly chopped, for serving (optional)

From the MyKitchenBank Kitchen

A silky, golden red lentil soup with tender sweet potato, a generous hit of fresh ginger and garlic, warm spices and a squeeze of lime. It comes together in one pot in under an hour.

Prep: 20 min
Cook: 38 min
Total: 58 min
Makes: About 8 cups (1.9 liters), 6 servings

Jump to recipe ♡ Save

Ingredients

6 servings

2 tablespoons (30 ml) olive oil
1 large (about 10 oz) (280 g) yellow onion, finely chopped (about 1½ cups)
2 medium (170 g) carrots, peeled and cut into ¼-inch (6 mm) dice
4 large cloves (15 g) garlic cloves, minced
3 tablespoons (30 g) fresh ginger, peeled and finely grated
2 teaspoons (4 g) ground cumin
1 teaspoon (3 g) ground turmeric
1 teaspoon (2 g) ground coriander
¼ teaspoon (0.5 g) red pepper flakes (optional)
1½ pounds (2 medium) (680 g) sweet potatoes, peeled and cut into ½-inch (1.25 cm) cubes (about 4 cups)
1½ cups (290 g) dried red lentils, rinsed and drained
6 cups (1420 ml) low-sodium vegetable broth
1 cup (240 ml) water, plus up to ½ cup (120 ml) more, hot, to thin
1 teaspoon (6 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
2 medium (about 4½ oz / 130 g total) (130 g) limes, 1 juiced (about 2 tablespoons), 1 cut into wedges for serving
¼ cup (10 g) fresh cilantro, roughly chopped, for serving (optional)

Equipment (7)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy soup pot with lid
Fine-mesh sieve
Chef's knife and cutting board
Microplane or fine grater
Wooden spoon
Ladle
Immersion blender or countertop blender (optional)

Steps

Before you start

Rinse the lentils in a fine-mesh sieve under cold water until the water runs mostly clear.
Peel and cube the sweet potatoes into even ½-inch (1.25 cm) pieces so they cook at the same rate.
Use low-sodium broth if you can, so you control the salt at the end.
Red lentils break down as they cook; this is intended and gives the soup its creamy body.

1
Sauté the aromatics
- Set a 5- to 6-quart pot over medium heat and add the olive oil.
- When it shimmers, add the chopped onion, diced carrots and a pinch of the salt.
- Cook, stirring every minute or so, for 7 to 8 minutes.
+ Show details− Hide details
Ready when: Onion is soft and translucent with pale golden edges; carrots are slightly softened.
Tip: If the onion browns quickly, lower the heat; browned onion makes the soup taste heavier.
2
Add ginger and garlic
- Stir in the garlic and grated ginger and cook for 1 minute, stirring constantly, until very fragrant.
+ Show details− Hide details
Ready when: Strong ginger-garlic aroma; garlic is not browned.
Tip: Burnt garlic turns bitter, so keep stirring and move on promptly.
3
Toast the spices
- Add the cumin, turmeric, coriander and red pepper flakes (if using).
- Stir for 30 to 45 seconds to coat the vegetables and bloom the spices in the oil.
+ Show details− Hide details
Ready when: Spices smell warm and toasty and the vegetables are coated in a golden-yellow color.
Tip: If the pot looks dry or the spices stick, splash in 2 tablespoons of broth.
4
Add lentils and liquid
- Add the sweet potato cubes, rinsed lentils, vegetable broth, 1 cup (240 ml) water and the remaining salt.
- Stir well, scraping up any bits from the bottom of the pot, and raise the heat to high until the liquid reaches a boil.
+ Show details− Hide details
Ready when: Liquid is bubbling across the whole surface.
Tip: Skim off any white foam that rises with a spoon; it is harmless but can taste slightly bitter.
5
Simmer until tender
- Reduce the heat to medium-low so the soup simmers gently.
- Partially cover with the lid and cook for 20 to 25 minutes, stirring every 5 minutes and scraping the bottom so the lentils don't stick.
+ Show details− Hide details
Ready when: Lentils have collapsed into a thick, porridge-like base and a sweet potato cube mashes easily against the side of the pot.
Tip: Red lentils settle and scorch easily, so don't skip the stirring.
6
Blend to your texture
- Remove the pot from the heat.
- For a part-creamy, part-chunky soup, pulse with an immersion blender 5 or 6 times, leaving plenty of whole sweet potato pieces.
- For a fully smooth soup, blend 1 to 2 minutes.
- If using a countertop blender, work in batches, fill it no more than halfway and vent the lid with a towel over it.
+ Show details− Hide details
Ready when: Soup is thick and creamy but still pourable and drops easily off a spoon.
Tip: Hot soup expands in a sealed blender; never blend with the lid locked tight.
7
Brighten and season
- Return the pot to low heat if needed to rewarm.
- Stir in the juice of 1 lime.
- Thin with up to ½ cup (120 ml) hot water if the soup is thicker than you like.
- Taste and add salt and black pepper until the sweetness and ginger flavors stand out.
+ Show details− Hide details
Ready when: Soup tastes balanced: sweet, savory, gingery and bright, not flat.
Tip: Lentil soup often needs more salt than you expect; add ¼ teaspoon at a time.
8
Serve
- Ladle into warmed bowls.
- Top with chopped cilantro and serve with lime wedges for squeezing over.
+ Show details− Hide details
Tip: The soup thickens as it stands, so loosen with a splash of hot water if needed.

Good to know

Tips

Freeze ginger for 30 minutes before peeling and grating; it grates more easily and the fibers stay behind.
Cut the sweet potato and carrots to the sizes listed so everything softens in the same time.
Add acid (lime) only at the end; it lifts the flavor and makes the salt taste more seasoned.
For a heartier meal, serve over rice or with warm flatbread, or top with a spoonful of plain yogurt.

Make ahead

Make the soup through step 6 up to 3 days ahead and refrigerate. Rewarm, then add the lime juice, seasoning and cilantro just before serving for the freshest flavor.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cool completely, then store in airtight containers for up to 4 days. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch (2.5 cm) headspace. Reheat on the stovetop over medium-low heat, stirring often, adding a splash of water or broth because the soup thickens as it sits; thaw frozen soup overnight in the fridge first.

Substitutions

sweet potatoes → butternut squash or kabocha squash, same weight. Squash cooks in about the same time and gives a similar sweet, creamy result.
dried red lentils → yellow split lentils (moong dal). Cook 5 to 10 minutes longer; do not use green or brown lentils, which stay firm and won't make a creamy soup.
limes → lemon juice or 1 tablespoon apple cider vinegar. Adds the acidity needed to balance the sweetness.
olive oil → coconut oil. Adds a subtle sweetness that suits the ginger and spices; for extra richness, stir in ½ cup (120 ml) coconut milk at the end.