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- 1 medium sweet potato, peeled and diced - 1 cup canned chickpeas, rinsed and drained - 1 cup red lentils, rinsed - 1 medium onion, chopped - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - 1 carrot, diced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon smoked paprika - 4 cups vegetable broth - 2 cups water - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) This soup is packed with nutrients. Sweet potatoes provide vitamins and fiber. Chickpeas add protein and healthy fats. Red lentils boost the dish with even more protein. Each ingredient plays a key role in flavor and health. I love how this recipe is both simple and delicious. - Caloric content per serving: About 250 calories - Macronutrient breakdown: - Protein: 10 grams - Carbohydrates: 45 grams - Fats: 6 grams This soup fits well into a balanced diet. It nourishes your body while delighting your taste buds. You can enjoy this meal with confidence, knowing it supports your health goals. For the complete process of making this soup, refer to the Full Recipe. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 medium chopped onion. Cook until it looks clear, about 5 minutes. 3. Stir in 2 minced garlic cloves and 1 teaspoon of grated ginger. Cook for 1 minute until you smell it. 4. Add 1 medium diced sweet potato and 1 diced carrot. Mix them well with the onion. 5. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of smoked paprika. Cook for 1 more minute to wake up the flavors. 6. Pour in 4 cups of vegetable broth and 2 cups of water. Bring the mix to a boil. 7. Once it boils, add 1 cup of rinsed red lentils and 1 cup of rinsed chickpeas. Lower the heat and let it simmer for 20-25 minutes. The sweet potatoes and lentils should be tender. 8. Use an immersion blender to blend half of the soup. This gives it a creamy feel while keeping some chunks. If you don't have one, carefully transfer half to a regular blender, blend it, and return it to the pot. 9. Season with salt and pepper. Taste and adjust to your liking. - This recipe serves 4-6 people. A good serving size is about 1-1.5 cups. - For garnish, add fresh cilantro on top. It adds a nice touch and flavor! You can find the full recipe [here](#). To make great soup, start with fresh ingredients. Look for sweet potatoes that feel firm and smooth. Choose chickpeas that are plump and shiny. For lentils, make sure they are clean and free from debris. Use the right tools for blending. An immersion blender works well. It lets you blend hot soup right in the pot. If you don’t have one, use a regular blender. Just be careful when transferring hot soup. Add spices to boost flavor. Try a pinch of cayenne for heat or a dash of turmeric for warmth. Fresh herbs like thyme or rosemary can also add depth. To make the soup creamy, add coconut milk. It gives a rich taste and complements the sweet potato. You can mix it in during the last few minutes of cooking for a smooth finish. For the full recipe, check the Sweet Potato Chickpea & Red Lentil Delight . {{image_2}} You can swap beans or veggies in this soup. Try black beans or kidney beans instead of chickpeas. For veggies, add spinach or kale for nutrition. If you need gluten-free options, this recipe is already safe. It is naturally vegan, so feel free to adapt it as you like. Want a spicy kick? Add red pepper flakes or a spoonful of curry powder. These spices will warm up your soup. You can also explore regional flavors. Try adding herbs like parsley for a Mediterranean taste. For a Middle Eastern vibe, use cumin and coriander generously. Both options will make the soup exciting and new. To keep your sweet potato, chickpea, and red lentil soup fresh, follow these steps: - Refrigerating Leftovers: Let the soup cool down first. Store it in an airtight container. It can last for up to five days in the fridge. - Freezing Instructions: For long-term storage, pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. This soup can last for up to three months in the freezer. When you’re ready to enjoy your soup again, here’s how to reheat it: - Stovetop Method: Pour the soup into a pot. Heat it over medium heat, stirring often. This method warms the soup evenly and helps maintain its flavor. - Microwave Method: Place the soup in a microwave-safe bowl. Cover it with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, stopping to stir halfway. To keep the soup's texture, add a bit of water or broth if it seems too thick while reheating. Enjoy every spoonful! Can I use dried lentils instead of canned? Yes, you can use dried lentils. Just remember to rinse them. Dried lentils need to cook longer, about 30-35 minutes, compared to canned ones. This change will also add more texture to the soup. What is the best way to thicken the soup? You can thicken the soup by blending part of it. Use an immersion blender and blend half of the soup until smooth. This makes the soup creamy while keeping some chunks for texture. You can also add more red lentils, which will thicken as they cook. How long does the soup last in the refrigerator? The soup can last 4-5 days in the fridge. Just store it in an airtight container. Make sure it cools down before sealing to keep it fresh. Can I make this soup nut-free? Absolutely! This recipe is nut-free as is. Just ensure any added ingredients, like broth or garnishes, do not contain nuts. Vegan options for ingredients? All the ingredients in this soup are vegan. It’s naturally plant-based, using sweet potatoes, lentils, and chickpeas. You can feel good knowing it meets vegan needs. What to serve alongside the soup for a complete meal? Pair the soup with crusty bread or a fresh salad. A side of roasted vegetables also works well. These sides add more nutrients and make your meal more filling. Try a simple green salad with a lemon vinaigrette to brighten your plate. This blog post guided you through making a delicious soup. You learned about the key ingredients, cooking steps, and serving tips. I shared how to enhance flavors and adapt the recipe as needed. You also discovered storage and reheating tips for leftovers. With these insights, you can create a rich, nutritious dish. Enjoy experimenting with different flavors and ingredients to make it your own. Happy cooking!

- Sweet Potato, Chickpea, and Red Lentil Soup

Savor the flavors of our Sweet Potato Chickpea & Red Lentil Delight! This hearty recipe combines delicious ingredients like sweet potatoes, chickpeas, and red lentils to create a comforting and nutritious dish perfect for any day. With spices that bring warmth and flavor, you'll love every spoonful. Ready to indulge? Click through to explore the full recipe and make this delightful dish today!
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Ingredients
  

1 medium sweet potato, peeled and diced

1 cup canned chickpeas, rinsed and drained

1 cup red lentils, rinsed

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 carrot, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon smoked paprika

4 cups vegetable broth

2 cups water

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the diced sweet potato and carrot to the pot, stirring well to combine with the onion mixture.

        Sprinkle in the ground cumin, ground coriander, and smoked paprika; stir and cook for another minute to toast the spices.

          Pour in the vegetable broth and water, then bring the mixture to a boil.

            Once boiling, add the rinsed red lentils and chickpeas. Lower the heat and let the soup simmer for 20-25 minutes, or until the sweet potatoes and lentils are tender.

              Using an immersion blender, blend about half of the soup to create a creamy texture while leaving some chunks for a hearty bite. If you do not have an immersion blender, you can carefully transfer half of the soup to a regular blender, blend it, and then return it to the pot.

                Season the soup with salt and pepper to taste. Adjust the seasoning as desired.

                  Serve hot, garnished with fresh cilantro if desired.

                    - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6