I love the combination of sweet potatoes, chickpeas and lentils! They are the perfect blend of ingredients for this hearty vegan red lentil soup - Sweet Potato, Chickpea and Red Lentil Soup topped with Cashew Cream & Harissa. What's more perfect in the fall/winter months than to get comfy on your couch, with a hot bowl of soup while watching Netflix! In just a little more than 30 minutes, you have a delicious sweet and savory soup that beats a store bought soup any day!
Short on time ... no worries, Sweet Potato, Chickpea and Red Lentil Soup is delicious simply topped with cilantro!
Got time ... make cashew cream by checking out my all-purpose cashew cream recipe.
What to do with leftover Sweet Potato, Chickpea and Red Lentil Soup?
I love leftovers especially when it comes to soup. Have a cup for lunch with a salad. It's even great as a starter for dinner, a couple of days after. Just add a little water or broth when cooking as it tends to thicken after being refrigerated.
Leftover soup is great for freezing. Just double the amount you planned to make for your meal. Let the soup cool to room temperature for about 30 minutes. Then place the leftover soup in a freezer safe container. It will store well for up to 3 months. I haven't done it with this lentil soup yet because it's just too yummy and usually goes quickly in my house!
Recommended Kitchen Tools for this Recipe:
This hearty vegan red lentil soup recipe is incredibly quick and easy to make, especially when using an Instant Pot. I decided to cook dry beans in the Instant Pot, while preparing the soup on the cooktop, but it is even easier making it all in an Instant Pot with already cooked chickpeas. In a pinch for time, you can even use boxed/canned chickpeas. Best yet, since you cook everything in the Instant Pot, the clean-up after is super quick. Simply, top it with cilantro, sweet cashew cream and a hint of harissa.
Check out this post ➡️ I explain how to prepare dry beans in an Instant Pot!
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Sweet Potato, Chickpea and Red Lentil Soup is a delicious blend of sweet & savory flavors all in one bowl of soup!
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
- 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!
*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