Sweet Potato, Chickpea, and Lentil Soup
Soups • European
Description
Sweet Potato, Chickpea, and Lentil Soup
Ingredients
- Red Onion 1 piece
- Lentils 5 oz
- Chickpeas 5 oz
- Sweet Potato 1 piece
- Crushed tomatoes in their juice 15 oz
- Vegetable Broth 0 qt
- Curry Powder 1 tablespoon
- Ground Cumin a pinch
- Mustard seeds a pinch
- Ground coriander to taste
- Extra virgin olive oil 2 tablespoons
- Natural Yogurt 1 container
Step-by-Step Guide
Step 1
Soak the chickpeas for 10–12 hours, then boil until tender — about an hour.
Step 2
Heat the oil in a pot, add the onion — sauté for a couple of minutes until soft, add the spices except for coriander and sauté for another minute.
Step 3
Add the tomatoes, lentils, and vegetable broth to the onion. Bring to a boil, cover, and cook for about 20 minutes, then add the diced sweet potato and cook until the lentils and sweet potato are tender.
Step 4
Then add the chickpeas and bring the soup to a boil again, then remove from heat.
Step 5
Garnish the finished soup with coriander and parsley if desired, serve with natural yogurt and Indian naan bread.
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