Mondays can be so long and boring, when it’s time to make dinner, it just seems like yet another chore when it would be so easy to just pick up the phone and order something. Am I right, or am I right?? 😉
But fear not, this Thai Sweet Potato and Red Lentil Soup is quick and simple to make, but filling and comforting.
This soup can be made in less time than delivery, in about 25-30 minutes, doesn’t require any special tools other than a knife and cutting board, it’s made in 1 pot (less dishes! yay!), and uses basic foods you should already have in your pantry. On top of that, it is healthy and very inexpensive to feed 4-6 people (combined with a salad and a slice of multigrain bread). Win. Win. Win. 🙂
While the soup is cooking, you’ll have just enough time to prepare a yummy green salad with slices of apples and walnuts, and toast a few slices of good ol’ hearty bread (multigrain is best). Comfort in a meal.
Once the soup is cooked, carefully blend it using a handheld immersion blender, and you can serve with coarsely chopped raw organic hazelnuts, for an amazing crunch and flavour!
Thai Sweet Potato and Red Lentil Soup | Vegan, Gluten-Free
A healthy recipe for Thai sweet potato and red lentil soup using whole foods and spices in 30 minutes! A delicious, vegan, paleo and gluten-free soup!
- 2 onions (large) peeled and coarsely minced
- 2 garlic cloves minced
- 4 organic sweet potatoes (large) washed, ends trimmed and yucky parts removed
- 1 organic yellow or white potato washed, yucky parts removed
- 1/2 cup red lentils (small and orange looking), rinsed
- 1 1/2 L low-sodium organic vegetable broth feel free to use organic chicken broth if you eat meat
- 160 ml coconut milk full fat
- 1/2 tsp cayenne powder (if you like spicy foods, increase to 1 tsp)
- 1/2 tsp paprika powder
- black pepper to taste
- 1 tsp sea salt
- raw hazelnuts chopped (optional)
- In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").
- Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.
- Add the red lentils and stir.
- Add the water (or broth is using) and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/lentils).
- Once it's boiling, add the bouillon cube and mix until it's almost all dissolved (ignore if using broth).
- Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, mix well, and let cook for a few more minutes.
- Add the salt, mix and serve right away.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 386kcal | Fat: 11g | Saturated fat: 8g | Sodium: 779mg | Potassium: 1363mg | Carbohydrates: 57g | Fiber: 13g | Sugar: 8g | Protein: 18g | Vitamin A: 18680% | Vitamin C: 15.1% | Calcium: 105% | Iron: 6.5%
Join our Healthy Community!
Receive Tips, Recipes, our Newsletter
and get a free Guide!
KC Cann says
Your pictures look as if you blended the soup?
Yes! Forgot to mention it!
Traci | Vanilla And Bean says
Fabulous, quick and easy yet nutrition soup, ECP! Perfect for a Monday night! I’ll take it. Lovely presentation too, with the delicious garnish of almonds for that crunch factor! Thank you!
Thanks Traci! I had actually forgotten to mention the raw hazelnuts on top. haha 🙂
And when did you add the garlic?
So sorry I had forgotten this info! at the same time as the potatoes 🙂
Susan Sandor says
What did you top the soup with in the pictures? And I would be curious as to the total weight of your 4 large sweet potatoes. My sweet potatoes come in a variety of sizes from large to gigantic.
I used some raw organic hazelnuts, coarsely chopped. My sweet potatoes were about 2-2.5 lbs total. 🙂