I love the combination of sweet potatoes, chickpeas and lentils! They are the perfect blend of ingredients for a hearty winter soup that's vegan also. This recipe is incredibly quick and easy to make, especially when using an Instant Pot. I decided to cook dried beans in the Instant Pot, while preparing the soup on the cooktop, but it is even easier doing it all in an Instant Pot with prepared ahead, cooked beans. Therefore, I will skip the step of cooking the beans, in this recipe and jump straight to the soup. See my post on how to prepare cooked beans in an Instant Pot.
Sweet Potato, Chickpea and Red Lentil Soup (Vegan)
- Prep Time: 10 min
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 4 - 6 Servings 1x
- Category: Soup, Dinner
- Method: Instant Pot, Cooktop
- Cuisine: Vegan
Description
Sweet Potato, Chickpea and Red Lentil Soup is a delicious blend of sweet & savory flavors all in one bowl of soup!
Ingredients
1/2 large onion, diced
1 leek, chopped (mostly white part)
2 garlic cloves, chopped
2 celery stalks, finely diced
2 tablespoons oil
1 teaspoon salt
2 large sweet potatoes, peeled & cubed
32 ounces vegetable broth
1 cup red lentils, rinsed
26 ounces chopped tomatoes
1 cup water
1 teaspoon fresh ginger, grated
1 teaspoon coriander
1 cup cooked chickpeas, drained
1 teaspoon lemon juice
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley
1 cup prepared cashew cream **
1/2 teaspoon harissa
Instructions
- Set the Instant Pot to the Sauté function. Heat the olive oil and add the onion. Sauté for 5 minutes and then add the leek, garlic, celery and salt. Cook for an additional 5-7 minutes until softened.
- Add the sweet potatoes, broth, lentils, tomatoes, water, ginger, coriander and chickpeas. Set the Instant Pot to high pressure for 5 minutes, then release the pressure manually. *See Notes
- Add the lemon juice, 1 tablespoon cilantro and 1 tablespoon parsley. Stir and season with desired salt and pepper.
- Ladle into bowls and top with 1 tablespoon of cashew cream and a sprinkle of chopped cilantro. Add a dash of harissa on top for an extra kick of heat!
Notes
*If preparing this on a cooktop, just cover the pot at Step 2 and let it cook for an additional minutes 15 - 20 minutes.
**Cashew Cream - soak 1 cup cashews in 2 cups water overnight. Drain soaking water. Add cashews to blender with 1/2 cup water, 1- 2 sliced dates (or preferred sweetener) and 1/8 teaspoon sea salt. Blend until smooth.
Keywords: Instant Pot Vegan Soup, Sweet Potato and Red Lentil Soup, Vegan Soup
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