Sweet potatoes are so lovely and comforting, and pair perfectly here with lentils for a rich and hearty soup. This one uses the bold flavors of fresh ginger plus Indian spices like coriander, cumin and turmeric.
There’s also a bonus miso flavor pack you can add if, like me, you love a lot of savory flavor! It may seem on the surface like a weird fusion of Indian and Japanese flavors, but give it a try – it’s super tasty.
Greens and green vegetables are an excellent addition to healthy vegan recipes because they have lots of nutrients that help in the digestion of other foods.
Indian Spiced Sweet Potato Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes 4 bowls
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Ingredients
- 1 cup red split lentils or yellow split peas, or other lentils
- 1 tsp curry powder or 5 coriander seeds (optional)
- 1 tsp coconut oil, or 1 Tbsp water or vegetable broth
- 1 red onion, diced
- 1 Tbsp fresh ginger, minced
- 2 cups sweet potato, peeled and cubed
- 1 cup zucchini, sliced and quartered
- pinch sea salt
- pinch red pepper flakes*
- 1 tsp turmeric*
- 1 tsp ground coriander*
- 1 tsp ground cumin*
- pinch ground cardamom*
- black pepper, to taste*
- pinch sea salt
- 3-4 cups vegetable broth (or water if you’re using the bonus miso flavor pack)
- 1 bunch spinach, chopped
- toasted sesame seeds, garnish
*or 1 Tbsp curry powder or Indian Spice Mix – Homemade Spice Mixes
Bonus Miso Flavor Pack Ingredients
- 1-2 Tbsp miso
- 1-2 Tbsp warm water
- 1-2 tsp toasted sesame oil
Directions
- Put the lentils or split peas in a pot with 2 cups of water, and the curry powder or coriander seeds. Bring the pot to a boil, then reduce the heat and simmer, covered, for about 30 minutes, until the lentils/peas are soft.
- Meanwhile, heat a large soup pot to medium heat, add the coconut oil and saute the onion until soft.
- Next, add the ginger to soften. Cube the sweet potato and leave it on the heat long enough to soften, then add the zucchini until it starts to look shiny. Add the spices and a pinch of salt and stir the vegetables to coat.
- Add the water or vegetable broth, bring to a boil, then turn down to simmer and cover to let the vegetables slowly cook for 20-30 minutes, or until the sweet potato is tender.
- Once the lentils or split peas are fully cooked, add them to the soup pot with the vegetables. Add another pinch of salt and leave the pan on the heat, covered, for 10 minutes. Add the spinach and stir through, allowing it to wilt before removing the pan from the heat.
- To make the bonus miso flavor pack, put the miso in a small cup with warm (but not boiling) water, and stir to dissolve. Add the toasted sesame oil, then stir through the soup.
- Serve garnished with toasted sesame seeds.
