This silky soup blends roasted sweet potato and nutty red lentils into a smooth, velvety texture. Warmed by smoked paprika and a touch of harissa, it delivers gentle heat with a smoky undertone. A splash of coconut milk adds creaminess while lemon juice brightens the finish for balance. Serve it as a cozy weeknight dinner, a starter for a dinner party, or ladled with crusty bread for lunch.
Ingredients
- 1 lb (about 2 medium) sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup red lentils, rinsed until water runs clear
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander (optional)
- 1 tbsp tomato paste
- 1 tsp harissa paste (adjust to taste)
- 4 cups vegetable broth (plus extra if needed)
- 3/4 cup canned coconut milk
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
- Toasted pumpkin seeds or crusty bread, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
- Add the garlic and grated ginger and cook for 1 minute until fragrant, then stir in the cumin, smoked paprika, coriander, and tomato paste, cooking 1–2 minutes to bloom the spices.
- Add the sweet potato cubes and rinsed red lentils to the pot, stir to coat with the spiced mixture, then pour in the vegetable broth. Bring to a simmer.
- Reduce heat to medium-low, cover, and simmer until the lentils and sweet potatoes are very tender, about 18–22 minutes. Stir occasionally and add a bit more broth if the soup becomes too thick.
- Remove the pot from heat. Use an immersion blender to purée the soup until smooth and silky, or carefully transfer batches to a blender and purée until smooth, then return to the pot.
- Stir in the coconut milk and harissa paste, then warm gently over low heat for 2–3 minutes. Taste and season with salt, pepper, and lemon juice to balance the flavors.
- Ladle into bowls and garnish with chopped cilantro or parsley and a sprinkle of toasted pumpkin seeds. Serve immediately with crusty bread if desired.
Tips or Variations
- For a smokier flavor, roast the sweet potato cubes at 425°F for 20 minutes before adding to the pot. Swap coconut milk for plain yogurt when serving if you prefer tang.