With kitchen time in mind, economical and easy are wonderful words. But being short on time doesn’t have to mean a compromise on eating well. Soup is an easy bargain to make, the perfect pairing of healthy convenience and cost savings—not to mention the comfort a bowl of soup brings. Let the scents welcome family and guests alike, for fuss-free entertaining, or a healthful dinner on these cool days before spring peeks through with pops of green. Preparing soups can be a kitchen adventure, a journey to savory new flavors from regions beyond your backyard, a perfect excuse to try curry, coriander or miso.
This simple and satisfying Spiced Lentil Soup is easy to prepare and vegan to boot. Follow the recipe for stove-top directions or prepare in a slow cooker, on low, for several hours. Substitutions are easy for this recipe if you chose not to prepare it as a vegan and gluten-free recipe.
Easy dinner in a pinch that’s easy on the wallet too! Don’t worry, I’ve got your back!
(psst! This recipe was featured in Susquehanna Style Magazine’s March 2015 issue for Soup Suppers)
- 2 teaspoons extra-virgin olive oil
- 1 large onion (about 8 ounces) onion, chopped
- 2 teaspoons minced fresh ginger
- 1 tablespoon chopped garlic
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- ¼ teaspoon coriander powder
- 6 cups low-sodium vegetable broth
- 1 pound sweet potato, peeled and cubed
- 1 medium (about 8 ounces) apple, peeled and chopped
- 1½ cups (12 ounces) red lentils (or use yellow split peas)
- Sea salt
- Smoked paprika
- Lime wedges
- Chopped fresh cilantro
- Coconut cream or yogurt (non-vegan option)
- In a large skillet, sauté the onions in the olive oil over low-medium heat for 6-8 minutes, until tender.
- Add the ginger, garlic, curry, turmeric and coriander; for one minute, stir into the onions.
- Add the broth, sweet potato, lentils and apple. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
- After the lentils and sweet potato have softened, serve as is or puree with a stick blender.
- Season with salt. Garnish with smoked paprika, fresh lime juice, fresh cilantro or cream.
just made this tonight but used carrots instead of a sweet potato. fantastic!
yay! Sounds like you made an easy substitute. So happy you enjoy it! Thank you for sharing.
Hi Phoebe, we’re (sister and I) making this right now and noticed that the recipe doesn’t say when to add the apple. We’ve decided to add it with the sweet potato and lentils, since we figured you wouldn’t respond within twenty seconds 🙂 but thought you should know anyway!
Have a nice day!
Oh my goodness, thank you! Yes, you can add it with the sweet potatoes. Hope you enjoyed the soup and thanks for the note!
We’re happy to report that we’ve featured this recipe in our most recent Relish.com blog roundup, now live on the site—18 Slow Cooker Soup Recipes for Sweater Season. You’re in great company! We’re looking forward to sharing with our readers and social following on Facebook, Twitter and Pinterest, and we hope you’ll be interested in sharing as well. If you decide to share, whether socially or on your own site, we’d love to hear about it!
Thanks and all our best!
The Relish Team
Hey thanks, Jeannette! I will be sure to check it out and share!