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- 1 large sweet potato, peeled and diced into 1-inch cubes - 1 cup canned chickpeas, thoroughly drained and rinsed - 1/2 cup red lentils, rinsed under cold water until the water runs clear - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced (about 1/2-inch pieces) - 1 celery stalk, diced (about 1/2-inch pieces) - 6 cups vegetable broth (preferably low-sodium) - 1 teaspoon ground cumin - 1 teaspoon ground turmeric - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh parsley or cilantro, chopped, for garnish - Juice of 1 fresh lemon Sweet potatoes are rich in vitamins A and C. They boost your immune system and support eye health. Chickpeas add protein and fiber, helping you feel full longer. Red lentils offer iron, which is good for energy. Onions provide antioxidants that fight disease. Garlic can lower blood pressure and improve heart health. Carrots are high in beta-carotene, which is great for vision. Celery adds hydration and low calories. Vegetable broth keeps the soup light while adding flavor. Using fresh sweet potatoes gives a great taste and texture. Canned chickpeas save time and are still healthy. Rinsing them helps reduce sodium. Fresh vegetables like onions, garlic, carrots, and celery enhance flavor. While canned lentils exist, I recommend dried lentils for better texture. They cook down nicely and blend well. If you have time, fresh ingredients often yield the best results. 1. Sauté the Aromatics: Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook these for about 5-7 minutes. Stir them occasionally until the vegetables soften and the onion becomes clear. 2. Add Spices: Next, sprinkle in the ground cumin, turmeric, and smoked paprika. Stir these with the veggies for 1-2 minutes until they smell great. 3. Combine Ingredients: Now, add the cubed sweet potato, rinsed chickpeas, and red lentils to the pot. Gently mix everything together. 4. Add Broth: Pour in the vegetable broth carefully. Stir again and turn the heat up to bring it to a gentle boil. 5. Simmer: When it boils, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes. Check that the sweet potatoes and lentils become tender. 6. Blend (Optional): If you want a creamier soup, you can use an immersion blender. Blend part of the soup right in the pot or move half to a blender. Blend until smooth and mix it back into the pot. 7. Season: Taste the soup. Add salt and black pepper according to your liking. Stir well to mix the seasonings. 8. Finish with Lemon: Just before you serve, stir in the fresh lemon juice. This adds a bright flavor. 9. Garnish: Serve the soup hot. Top it with chopped fresh parsley or cilantro for color and taste. If you want a smoother texture, blending is great. You can use an immersion blender. This tool lets you blend soup right in the pot. If you don’t have one, just take half of the soup out and blend it in a regular blender. Then mix it back into the pot. This will give your soup a nice creaminess without losing all the chunky goodness. Cooking times may change based on your stove and pot. If your sweet potatoes are larger, they may need a bit more time. If you want to speed up cooking, cut your sweet potato smaller. Always check the tenderness of the sweet potatoes and lentils. They should be easy to pierce with a fork. Adjust the cooking time as needed. To boost flavor in your soup, consider adding fresh herbs. Basil, thyme, or rosemary can add depth. A splash of soy sauce or tamari brings umami. For a spicy kick, add red pepper flakes or diced jalapeños. Adjust these as you like. Taste your soup as it cooks. If it feels bland, sprinkle in more spices. You can add an extra teaspoon of cumin or turmeric for warmth. If you prefer a milder soup, reduce the smoked paprika. This soup is great for tweaking to fit your taste. You can make this soup in advance. It tastes even better the next day. Store it in an airtight container in the fridge. Reheat it on the stove when ready. If you freeze it, let it cool first. This way, you can enjoy a quick meal later. For the full recipe, check the Cozy Sweet Potato & Chickpea Red Lentil Soup section. {{image_4}} You can swap ingredients to suit your taste. Instead of sweet potato, try butternut squash for a different flavor. If you prefer another legume, use black beans or kidney beans instead of chickpeas. For lentils, yellow or green lentils work well too. This soup is flexible, so feel free to mix and match. For a gluten-free option, check that your broth is gluten-free. You can also make this soup lower in carbs by reducing the sweet potato. If you want a protein boost, add cooked chicken or quinoa. For a spicy kick, toss in some red pepper flakes or diced jalapeños. Get creative with toppings! You can add a dollop of yogurt or a sprinkle of feta cheese for creaminess. Fresh herbs like cilantro or basil can enhance the flavor. If you want some crunch, try toasted pumpkin seeds or croutons. For a richer taste, drizzle a bit of balsamic glaze before serving. Check out the Full Recipe for more details on how to make this delicious soup! To keep your Sweet Potato, Chickpea, and Red Lentil Soup fresh, follow these steps: - Cool Down: Let the soup cool to room temperature first. - Use Airtight Containers: Transfer the soup to airtight containers. This keeps moisture out and flavor in. - Label with Date: Write the date on the container. This helps you remember when you made it. - Refrigerate: Store the soup in the fridge for up to 4-5 days. If you want to save soup for later, freezing is a great choice: - Portion It Out: Divide the soup into single-serving containers. This makes it easy to thaw later. - Leave Space: Don’t fill containers to the top. Soup expands when frozen. - Seal Well: Make sure containers are sealed tightly. You can use freezer bags as well. - Store for Up to 3 Months: Frozen soup can last for about three months. When you’re ready to enjoy your soup again, here’s how to reheat it: - Thaw First: If frozen, thaw the soup in the fridge overnight. - Stovetop Method: Reheat on the stove over medium heat. Stir often to avoid sticking. - Microwave Option: Use a microwave-safe bowl, cover loosely, and heat in short bursts. Stir in between. - Add Freshness: Squeeze in some lemon juice before serving. It brightens the flavors! For the full recipe, check out Cozy Sweet Potato & Chickpea Red Lentil Soup. You can use cooked white beans, like cannellini or navy beans. Black beans are another great option. They add a nice flavor and texture. If you want a different taste, try lentils. The soup will still be hearty and delicious. Yes, this soup is both vegan and vegetarian. It uses vegetable broth and plant-based ingredients. You can enjoy this soup no matter your diet. It is a great choice for everyone. Definitely! To make this soup in a slow cooker, add all the ingredients in the pot. Set it on low for 6-8 hours or high for 3-4 hours. This method lets the flavors blend nicely. You will love the rich taste. You can store this soup in the fridge for up to 5 days. Make sure to let it cool before putting it in a container. Keep it in an airtight container to maintain freshness. Just reheat it on the stove or in the microwave when you're ready to eat. This soup goes well with crusty bread or warm pita. You can also serve it with a fresh salad or some roasted veggies. These sides add a nice balance to the meal. They complement the soup's rich flavors perfectly. For a fun twist, try adding a dollop of yogurt on top. You can find the full recipe [here](#Full Recipe). This post shared how to make delicious Sweet Potato, Chickpea, and Red Lentil Soup. We explored key ingredients, their benefits, and suggestions for fresh versus canned options. I provided step-by-step cooking instructions and tips for adjusting flavors to fit your taste. You can customize the recipe with variations and learn how to store leftovers for later. Remember, each step helps you create a soup that warms both the heart and belly. Enjoy your cooking journey and the comforting meal ahead!

- Sweet Potato, Chickpea, and Red Lentil Soup

Warm up your day with our cozy sweet potato and chickpea red lentil soup! This comforting recipe combines hearty ingredients like sweet potatoes, chickpeas, and red lentils for a delicious meal that's full of flavor and nutrition. Perfect for chilly evenings or a healthy lunch, this soup is easy to make and packed with spices. Click through to discover how to make this delightful dish and enjoy a bowl of wellness today!
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Ingredients
  

1 large sweet potato, peeled and diced into 1-inch cubes

1 cup canned chickpeas, thoroughly drained and rinsed

1/2 cup red lentils, rinsed under cold water until the water runs clear

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, diced (about 1/2-inch pieces)

1 celery stalk, diced (about 1/2-inch pieces)

6 cups vegetable broth (preferably low-sodium)

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh parsley or cilantro, chopped, for garnish

Juice of 1 fresh lemon

Instructions
 

Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.

    Add Spices: Sprinkle in the ground cumin, turmeric, and smoked paprika. Stir well and continue cooking for an additional 1-2 minutes until the spices are fragrant and well combined with the vegetables.

      Combine Ingredients: Add the cubed sweet potato, rinsed chickpeas, and red lentils to the pot. Gently stir to incorporate all of the ingredients evenly.

        Add Broth: Carefully pour in the vegetable broth, stir again, and increase the heat to bring the mixture to a gentle boil.

          Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for approximately 25-30 minutes, or until the sweet potatoes and lentils are tender and easily pierced with a fork.

            Blend (Optional): For a creamier texture, you may use an immersion blender to blend a portion of the soup right in the pot, or alternatively, transfer half of the soup to a blender and blend until smooth. Return the blended mixture to the pot and stir to combine.

              Season: Taste the soup and season with salt and black pepper according to your preference, stirring well to distribute the seasonings.

                Finish with Lemon: Just before serving, stir in the freshly squeezed lemon juice for a vibrant and refreshing flavor.

                  Garnish: Serve the soup hot, garnished with chopped fresh parsley or cilantro for an added burst of flavor and color.

                    - Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings