Simply the best Sweet Potato Lentil Soup in my yum-ble opinion! 😉
Well, it’s still soup time here in Northern California. The weather has been inconsistent – some hot days and some cool overcast ones – typical spring weather. And still cool enough for a hot bowl of soup.
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I have to admit that I’m anxious for the warm and sunny days every day but I’ll be patient. That summer weather is on it’s way!
Necessity Is The Mother Of Invention
That might be a strong way of saying what I mean but…
One day recently, I turned on my oven to bake some sweet potatoes. Oddly enough, I didn’t hear any sound from the oven – ours is gas. I can usually hear the gas as it starts to flow and begin heating the oven.
Well, hmmm, what’s up with that?
To make a long story short, the oven had stopped working.
No Microwave Here
So what do you do when your oven stops working and you don’t have, or want, a microwave? Well, you start thinking really hard about how to accomplish what you’re trying to accomplish, right?
Thankfully, I have an Instant Pot – so Instant Pot to the rescue. Using water in the bottom, a metal trivet and my sweet potatoes cooking on the steam setting – voilà! A cooked potato emerged with the inside consistency very similar to a baked one. Success!
What Does This Have To Do With Lentil Soup?
I thought you might be asking this question!
After eating our potatoes that night for dinner, I had leftover sweet potatoes that were sitting patiently in my refrigerator. I knew I didn’t want to waste such good food and because I was already planning on making lentil soup for supper…you guessed it! I combined the two which caused me to “invent” this delicious soup – Sweet Potato Lentil Soup 🙂
Maybe the word “develop” would be more appropriate.
While the basic lentil soup was cooking, I prepared a creamy blend of sweet potatoes, onions, garlic, vegetable broth and other seasoning to add to the soup. Then I proceeded to blend it to the smooth and creamy consistency you see below and stir it into the finished lentil soup. So voilá once again, it became The Best Sweet Potato Lentil Soup!
So without further ado, I’ll let the recipe speak for itself:
- 1 large onion, diced - dice an additional 1/2 cup and set aside
- 1 cup carrots, medium dice
- 1 cup celery, medium dice
- 3 - 4 cloves garlic, minced - mince 2 extra garlic cloves and set aside
- 1 1/4 cup uncooked brown lentils
- 1 1/2 cups canned diced tomatoes, with juice
- 8 cups vegetable broth - set 2 cups of this aside
- 2 - 3 bay leaves
- 1 tsp fresh thyme, minced or 1/4 - 1/2 tsp dried thyme
- salt and pepper to taste
- 2 - 3 tsp olive oil to saute
- fresh lemon wedges to serve (optional)
- 1 - 1 1/2 cups cooked and mashed sweet potato, peel removed, **if you don't have any leftover sweet potatoes to use, peel, cube and steam approximately 3 small/medium sweet potatoes until soft and mashable
- 1/2 cup onions that you set aside from above instructions
- 2 cloves garlic, minced, that you set aside from above instructions
- 2 cups vegetable broth, set aside from above instructions
- 1 Tbsp or less, olive oil
- 3 Tbsp soy sauce (I used light soy sauce)
Add the olive oil to a heavy bottom soup pot and turn on heat to medium/medium high
Add the onions, carrots and celery and cook together, stirring regularly for 5 to 10 minutes
Then the minced garlic and stir together for about 15 - 30 seconds
Then add the uncooked brown lentils, canned diced tomatoes with juice and stir into the mixture
And finally add 6 cups of vegetable broth, 2 - 3 bay leaves, the thyme and salt and pepper to taste
Bring to a boil, stir and cover
Turn down the heat and cook for about 20 - 30 minutes until the lentils are done
While the lentil soup is cooking, get another pot or frying pan and saute the additional 1/2 cup of onions that you set aside in olive oil until soft
Add the 2 cloves minced garlic that you set aside and stir into the onion and cook for about 15 seconds
Add the 2 cups vegetable broth that you had set aside and simmer together for a few minutes and then stir in the **cooked and mashed sweet potatoes** and let cook for a minute or so, stirring regularly
Stir in 3 T soy sauce and salt and pepper to taste
Blend this mixture until it's smooth and creamy with either an immersion blender or very carefully (because it's very hot) add it to a blender, like a Vitamix, and blend until very smooth and creamy
When the basic lentil soup is cooked and the hot sweet potato mixture is complete, which should be about the same time, stir the blended sweet potato mixture into the basic lentil soup and it's ready to eat
Serve each portion with a lemon wedge to squeeze into the soup. It's optional but I think it adds such a brightness to the soup and I highly recommed it!
Inspired by: The Spruce
The fresh lemon juice added to your bowl of soup is optional. In my opinion, it’s a small addition but it adds big flavor enhancement and brightness.
It’s your decision to use it of course, but I highly recommend it.
Thanks for stopping by – hope you give this recipe a try.