Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 large Yellow Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 Tbsp Fresh Ginger (grated, peeled)
  • 1 Tbsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1/2 tsp Red Pepper Flakes (optional)
  • 2 medium Sweet Potatoes (peeled & cubed)
  • 1 cup Red Lentils (dried, rinsed)
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 6 cups Vegetable Stock (low-sodium)
  • 1 Tbsp Fresh Lemon Juice
  • Kosher Salt, to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup Fresh Coriander (Cilantro), chopped for garnish

Instructions:

  1. Chop & Measure: Dice the onion, mince the garlic, grate the ginger, and cube the sweet potatoes evenly (1 cm cubes). Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear, then set aside.
  2. Sweat Aromatics: Heat the olive oil in a large stockpot over medium heat. Add the diced onion and a pinch of salt. Cook gently for 5–7 minutes until translucent and softened.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Do not allow the garlic to brown.
  4. Bloom the Spices (Crucial Step): Reduce the heat slightly. Add the cumin, turmeric, coriander, and red pepper flakes. Stir constantly for 30–60 seconds. This step toasts the spices, bringing out their essential oils and flavour.
  5. Combine Ingredients: Add the cubed sweet potatoes, rinsed lentils, diced tomatoes (including their juice), and the vegetable stock to the pot. Stir well to combine all ingredients.
  6. Simmer: Increase the heat to high and bring the soup to a rolling boil. Immediately reduce the heat to low, cover the pot loosely, and simmer gently for 35–40 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the lentils have broken down, naturally thickening the soup.
  7. Check Consistency and Blend: If the soup is too thick, add a splash more stock or water. For a creamier finish, use an immersion blender to purée about two-thirds of the soup directly in the pot, leaving some chunks for texture (optional).
  8. Final Seasoning: Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasoning as necessary. Serve immediately, garnished with chopped fresh coriander (cilantro).