Sweet Potato, Chickpea and Lentil Soup
4 servings
45 minutes
This aromatic soup with sweet potato, chickpeas, and lentils combines rich flavors and healthy ingredients. Its roots can be found in European cuisine but is inspired by Eastern spices that give it a warm and deep aroma. Chickpeas, lentils, and sweet potatoes make the soup nutritious while tomatoes add a slight tanginess. Curry, cumin, and mustard create a spicy composition that warms and awakens the appetite. This soup is perfect for cold days when you crave something cozy and hearty. Serving it with yogurt and naan adds softness and contrast to the flavor. The dish is well-balanced and suitable for both everyday meals and special dinners. It's easy to prepare, and its rich taste will make you come back for more.
1
Soak the chickpeas for 10–12 hours, then boil until cooked — about an hour.
- Chickpeas: 200 g
2
Heat oil in a pot, add onion - sauté for a couple of minutes until soft, add spices without coriander and sauté for another minute.
- Red onion: 1 piece
- Curry powder: 1 tablespoon
- Ground cumin: pinch
- Mustard seeds: pinch
- Extra virgin olive oil: 2 tablespoons
3
Add tomatoes, lentils, and vegetable broth to the onion. Bring to a boil, cover with a lid, and cook for about 20 minutes, then add diced sweet potato and cook until the lentils and sweet potato are soft.
- Chopped tomatoes in their own juice: 400 g
- Lentils: 100 g
- Vegetable broth: 1 l
- Sweet potato: 1 piece
4
Then add chickpeas and bring the soup to a boil again, after which remove from heat.
- Chickpeas: 200 g
5
Sprinkle the ready soup with coriander and parsley if desired, serve with natural yogurt and Indian naan bread.
- Ground coriander: to taste
- Plain (natural) yoghurt: 1 jar
