Lentil and Sweet Potato Soup: Vegan & Gluten-free Instant Pot Recipe
Lentils and sweet potatoes make a creamy,comforting soup with blended savory & sweet flavors. Nutritionallydense sweet potatoes and protein-rich red lentils are simmered together with aromaticsginger, onion, and warming spices to make this delicious and hearty soup.
Servings: 5
Calories: 273kcal
Ingredients
Pantry:
- ¼ cup Broken Cashews Tuta Kaju: ¼ cup
- ½ cup Red Lentil Lal Masoor da: ½ cup/ 100 grams
Produce:
- 15 g Ginger Root Adrak: 1 inch knob, finely chopped or grated
- 5 g Serrano Pepper Hari Mirch: 1-2 in number, finely chopped
- 150 g Onions Pyaz: 1 cup/ 150 grams/ 1 medium size, finely chopped
- 400 g Sweet Potato Shakarkandi: 2 cups/ 400 grams/ 2 medium size, peeled and cubed
- 2 tablespoon Lime juice Nimbu ka ras: 2 Tablespoons, juice of one lime
- 2 tablespoon Cilantro Hara Dhaniya: 2 Tablespoon, handful, finely chopped
Oil and Spices:
- 2 tablespoon Avocado oil Vegetable Oil: 2 Tablespoon
- 2 teaspoon Cumin seeds Jeera: 2 Teaspoon
- 1 teaspoon Salt Namak: 1 Teaspoon (adjust as per taste)
- ¼ teaspoon Turmeric powder Haldi: ¼ Teaspoon
- 1 teaspoon Cayenne pepper Lal Mirch Powder: 1 Teaspoon (adjust as per spice level)
- 1 tablespoon Coriander powder Dhaniya Powder: 1 Tablespoon
- ½ teaspoon Black pepper kali Mirch: ½ Teaspoon
- ¼ teaspoon Garam masala adjust as per intensity
- 4 cups Water or broth
Garnish (Optional)
- ¼ teaspoon Cayenne pepper
- 1 teaspoon Sun flower Seeds Roasted
- 1 tablespoon Extra Virgin Olive Oil
- 15 g Kale Chips Handful: 15 grams
Instructions
- Wash the lentils for 3-4 extracts of water and put aside until ready to use.
- Start the instant pot on SAUTE normal heat mode and add oil in it. Add cumin seeds, ginger, green chili and cashews to hot oil. Sauté for few seconds.
- Next, add diced onion and sauté until translucent.
- After that add cubed sweet potato and stir well.
- Add rinsed and drained lentils as well.
- Add salt, turmeric powder, cayenne pepper and coriander powder. Mix them.
- Add 4 cups water or broth and give it a good stir.
- Close the instant pot lid with vent in sealing position. Press MANUAL or PRESSURE COOK mode for two minutes with NPR (natural pressure release)
- When float valves pop down, open the lid, and blend.
- If it is too thick after blending, add some water to adjust the consistency and bring it again to boil using sauté normal heat mode.
- Add some black pepper, garam masala and lemon juice.
- Finally, top it with handful of chopped cilantros.
- Red lentil sweet potato soup is ready to be served.
Video
Notes
For extra flavor, drizzle it with some EVOO, cayenne pepper and toasted seeds.
Nutrition
Calories: 273kcal | Carbohydrates: 34g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 526mg | Potassium: 620mg | Fiber: 9g | Sugar: 6g | Vitamin A: 11923IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 3mg