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