Recipe by Queen Bee
"Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!"
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red pepper flakes
1 1/2 teaspoons
sweet potatoes, peeled and cut into 1/2-inch cubes
chopped fresh spinach
salt to taste
Nice recipe! The only addition I made was a small can of tomato paste for color and some extra flavor. I also let it simmer for about 20 minutes longer than instructed so it condensed down to a thicker consistency, and served it over jasmine rice. Really tasty.
This recipe is okay, but it is most definitely missing something...the flavors do not taste balanced to me. There seems to be too much garam masala, it definitely needs salt, and even then it is just okay. For a similar, but far superior recipe, try the Sweet Potato, Carrot, Apple, and Red Lentil Soup on allrecipes.
Very interesting combination of ingredients that nicely compliment each other. The timings and the measurements are just about right, and if you want a crispier dish you can shorten the times especially on the lentil cooking. Instead of the soup broth, I used coconut milk, which made it more curry like. Boiled some rice, and had a nice hearty meal.
I read a lot of the reviews beforehand and like one other cook, I felt it was missing something so I modified it mid way thru cook time.
It was VERY good with these additions:
Scaled to 10 servings:
I omitted "red pepper flakes" and used 1/2 tsp ground red pepper from the Indian store.
1 T ground coriander
2 cinnamon bark (about 2" each) from Indian store (remove before serving)
1 T curry powder
3-4 Tablespoons sugar at the end (this may be a little sweet for others, I suggest using 2 T and add to taste)
Little bit of salt
I blended a few ladles full of cooked lentils and added back to the soup for some thickness.
The Lentils will have a crunch, they are not overcooked or mushy when you follow cook times on recipe. I really liked it this way. My vegan friend and non vegan husband liked it.
I froze what we wont eat in the next 2 days, it doesn't contain anything that will curdle so I suspect the freeze wont hurt it a bit. It is definitely better the next day after the flavors meld.
This is a yummy Indian inspired dish. It's great for us here in Tanzania because all the ingredients are readily available (including the red pepper flakes I carried over from the US!). Love the flavor, however, if you want a soup, you'll have to add liquid as there is not enough broth left after cooking the lentils and sweet potatoes. We happily eat it as a side dish of veggies. We use swiss chard that we grow ourselves as we don't have any luck with spinach. Thanks for the great recipe!
Great recipe, the only thing I'll change when I make it again is I would shorten the lentil cooking time, because red lentils are so small they don't need 15 minutes on top of the 15 for the other ingredients.
Wonderfully delicious! As a vegan, this hit the spot! On a side note, this soup needs more liquid to be considered a "soup". I added a 12 oz can of light coconut milk, a diced and peeled granny smith apple, and a small serano chille with seeds removed and minced instead of the red pepper flakes. IT was out of this world!!!!
2 out of 4 of us loved this! It has a nice sweet taste. My husband didn't think it was enough for dinner, just as a side.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Sweet Potato and Lentil Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 361
** Calories from Fat: 44
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