Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 cup (200g) dry red lentils, rinsed
  • 2 medium (500g) sweet potatoes, peeled and cubed into ½-inch pieces
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) turmeric powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lime juice
  • ¼ cup (10g) fresh cilantro, chopped for garnish

Instructions:

  1. Heat the olive oil over medium heat in a pot. Add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add the cumin, smoked paprika, and turmeric, stirring constantly for 30 seconds to bloom the spices.
  4. Stir in the cubed sweet potatoes and rinsed red lentils, coating them thoroughly in the spiced oil.
  5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes until sweet potatoes are fork-tender and lentils have softened.
  6. Stir in the coconut milk and lime juice.
  7. Use an immersion blender to pulse the soup 3–4 times for a rustic texture, or blend until smooth. Garnish with fresh cilantro.