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Sweet Potato, Chickpea and Red Lentil Soup (Vegan)

  • Author: Cindy
  • 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! 


Scale

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

  1. 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.
  2. 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 
  3. Add the lemon juice, 1 tablespoon cilantro and 1 tablespoon parsley. Stir and season with desired salt and pepper.
  4. 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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