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–+ servings

North African Inspired Sweet Potato and Lentil Soup

A healthy vegetarian soup, bursting with warm and fragrant North African spices.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: lunch, Soup
Cuisine: North African
Keyword: aromatic, healthy, hearty, vegetarian
Servings: 10
Calories: 158kcal

Ingredients

Spice Blend

  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika (sweet or hot to your preference)
  • ¼ tsp nutmeg
  • ¼ allspice
  • ½ tsp ground ginger
  • ¼ tsp crushed black pepper
  • ½ tsp ground cinnamon (omit if using a cinnamon stick)

Soup

  • 2 tbsp Ras e hanout (omit if using your own spice blend)
  • few saffron threads
  • 2 tbsp olive oil
  • 1 onion peeled and diced
  • 1-2 garlic cloves minced
  • 1 carrot peeled and diced
  • 2 celery stalks diced
  • 1 cup dried brown lentils rinsed
  • 1 x 28 ounce canned diced tomatoes
  • 1 cinnamon stick (2-3 inch)
  • 4 cups water
  • 16 ounces sweet potatoes peeled and diced into 1/2 cubes ( about 3 cups)
  • salt to taste

Instructions

  • Place a dry frying pan over medium heat and add the spices (or 2 tablespoons of Ras e hanout if using) in an even layer.
    Allow the spices to toast, gently shaking the pan to ensure they toast evenly and don't burn, about 2-3 minutes. The spices will begin to pop and release their fragrance when they are toasted. Transfer the toasted spices into a bowl and set side
  • Place the saffron threads in a ¼ cup warm water to soak and set aside
  • Heat the olive oil in a Dutch oven or large stock pot over medium-high heat. Add the onion, carrot, celery and garlic and cook until the onion is just translucent, about 3-5 minutes.
    Add the lentils and the toasted spices and stir to allow the lentils to coat in the oil.
  • Add the tomatoes, 4 cups of water, the cinnamon stick, and the saffron with its soaking liquid.
    Bring the soup to a boil, then reduce the heat and allow to simmer for 10 minutes.
  • After 10 minutes, add in the cubed sweet potato and cook for another 10 minutes or until the lentils and sweet potato are soft.
  • Taste and adjust seasoning.

Nutrition

Serving: 1cup | Calories: 158kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 539mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7578IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 3mg
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