Irresistible Sweet Potato and Red Lentil Soup Recipe

The aroma of Sweet Potato and Red Lentil Soup with Maple and Sage wafts through the air like a warm hug on a chilly evening. Imagine curling up with a bowl of this vibrant soup, its rich orange hue promising a symphony of flavors that dance on your taste buds. creamy cauliflower mash Creamy sweet potatoes mingle with hearty lentils, while the sweet drizzle of maple syrup meets the earthy embrace of sage, creating a dish that’s as comforting as your favorite pair of fuzzy socks.

This recipe isn’t just about flavor; it’s steeped in nostalgia. I remember my first attempt at making this soup during a particularly cold winter, huddled in my kitchen while my friends laughed at my culinary efforts. Little did they know that this Sweet Potato and Red Lentil Soup would become our go-to comfort food for cozy gatherings, warming not only our bellies but also our hearts. Perfect for chilly nights or whenever you need a pick-me-up, this soup is sure to impress! For more inspiration, check out this Amish country casserole recipe.

Ingredients for Sweet Potato and Red Lentil Soup with Maple and Sage

For more inspiration, check out this baked apples with feta recipe.

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: About 2 medium-sized sweet potatoes will lend natural sweetness and creamy texture to the soup.
• Red Lentils: One cup of red lentils cooks quickly and adds protein while soaking in all the lovely flavors.
• Onion: A large onion adds depth and sweetness; sautéing it brings out its best flavors.
• Garlic: Fresh garlic cloves are essential for adding aromatic richness; use about 3-4 cloves minced.
• Vegetable Broth: Four cups of vegetable broth serves as the flavorful base that ties everything together beautifully.
• Sage Leaves: Fresh sage leaves are recommended for their aromatic qualities; about five leaves will do nicely.
• Maple Syrup: Two tablespoons of pure maple syrup bring a delightful sweetness that complements the savory elements.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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How to Make Sweet Potato and Red Lentil Soup with Maple and Sage

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Aromatics

In a large pot over medium heat, add a splash of olive oil. Sauté finely chopped onions until translucent—about five minutes. Then stir in minced garlic until fragrant, approximately one more minute.

Step 2: Add Sweet Potatoes

Peel and chop sweet potatoes into bite-sized pieces before adding them to the pot. Stir well to coat them with the onion-garlic mixture.

Step 3: Incorporate Lentils

Rinse one cup of red lentils under cold water before adding them to the pot along with four cups of vegetable broth. Bring everything to a gentle boil.

Step 4: Season with Sage

Toss in fresh sage leaves once boiling. Reduce heat to low and let simmer for approximately twenty minutes until both sweet potatoes and lentils are tender.

Step 5: Blend Away!

Using an immersion blender or transferring batches to a regular blender (careful—hot soup!), blend until smooth yet still creamy. If you prefer chunkier textures, feel free to leave some bits unblended!

Step 6: Final Touches

Stir in two tablespoons of maple syrup into your blended soup for that extra sweetness. Adjust seasoning with salt and pepper as needed before serving.

Transfer to bowls and drizzle with additional maple syrup if desired for the perfect finishing touch! Enjoy your cozy bowl of Sweet Potato and Red Lentil Soup with Maple and Sage while reminiscing about those chilly nights spent cooking up warmth in your kitchen!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant. Then, add diced sweet potatoes and red lentils, followed by broth. Let it simmer until everything is tender, blending in maple syrup and sage for the final touch. Voila!

Add Your Touch

Feel free to swap out sweet potatoes for butternut squash or use vegetable broth instead of chicken broth. Spice it up with a dash of cayenne or sprinkle in some fresh herbs right before serving.

Storing & Reheating

Store any leftover soup in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stovetop or in the microwave until piping hot.

Sometimes, I find myself reminiscing about that chilly autumn evening when my friends gathered around my kitchen table, laughing and slurping down bowls of this soup, declaring it “liquid happiness.” It was pure magic!

FAQs

What are the health benefits of Sweet Potato and Red Lentil Soup with Maple and Sage?

Sweet potatoes are rich in vitamins A and C, which support your immune system and skin health. Red lentils provide protein and fiber, making this soup filling and nutritious. The addition of maple syrup adds a natural sweetness while offering antioxidants. Furthermore, sage has anti-inflammatory properties, promoting overall wellness. Enjoying this soup not only satisfies your taste buds but also nourishes your body with vital nutrients.

How long does it take to prepare Sweet Potato and Red Lentil Soup with Maple and Sage?

Preparing Sweet Potato and Red Lentil Soup with Maple and Sage takes about 10 minutes for prep work and roughly 30 minutes for cooking. This quick recipe makes it perfect for busy weeknights or when you want a nourishing meal without spending hours in the kitchen. quick chicken stir fry You can have a delicious bowl of soup ready in under 45 minutes, allowing you to enjoy a healthy dish without the wait.

Can I store leftovers of Sweet Potato and Red Lentil Soup with Maple and Sage?

Yes, you can store leftovers of Sweet Potato and Red Lentil Soup with Maple and Sage. It keeps well in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing the soup in individual portions. When you’re ready to enjoy it again, simply thaw it overnight in the fridge or reheat directly from frozen on the stove for a quick meal.

What can I serve with Sweet Potato and Red Lentil Soup with Maple and Sage?

You can pair Sweet Potato and Red Lentil Soup with Maple and Sage with various accompaniments for a complete meal. Crusty bread or whole grain rolls make excellent companions, adding texture to the creamy soup. comforting chicken soup A light salad featuring mixed greens or roasted vegetables complements this dish beautifully. Alternatively, serve it alongside grilled cheese sandwiches for a comforting twist on classic flavors.

Conclusion

In conclusion, Sweet Potato and Red Lentil Soup with Maple and Sage is a flavorful dish packed with nutrients. Its balance of sweetness from maple syrup and earthy notes from sage creates a delightful experience. This soup is not only easy to prepare but also versatile enough to pair well with different sides. By incorporating wholesome ingredients like sweet potatoes and red lentils, you ensure that every bowl serves as a nourishing option for any time of the year.

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Sweet Potato and Red Lentil Soup with Maple and Sage

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• Author: Charlotte Flores
• Total Time: 40 minutes
• Yield: Serves approximately 6

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Description

Sweet Potato and Red Lentil Soup with Maple and Sage is a delightful, nourishing dish perfect for chilly evenings. This vibrant orange soup combines creamy sweet potatoes and protein-rich red lentils, enhanced by the aromatic notes of fresh sage and a touch of pure maple syrup. Easy to prepare, it promises warmth and comfort in every spoonful, making it an ideal choice for cozy gatherings or a quick weeknight meal.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 large onion, chopped
• 3–4 cloves garlic, minced
• 4 cups vegetable broth
• 5 fresh sage leaves
• 2 tbsp pure maple syrup
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes). Add minced garlic and cook until fragrant (1 minute).
2. Add diced sweet potatoes; stir to coat with the onion-garlic mixture.
3. Mix in rinsed red lentils and pour in vegetable broth. Bring to a gentle boil.
4. Stir in fresh sage leaves, reduce heat to low, and simmer for about 20 minutes until potatoes and lentils are tender.
5. Blend the soup using an immersion blender or regular blender until smooth; leave some chunks if desired.
6. Stir in maple syrup and season with salt and pepper before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 4g
• Sodium: 420mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 8g
• Cholesterol: 0mg

Keywords: For added creaminess, blend a portion of the soup before serving. Substitute sweet potatoes with butternut squash for a different flavor profile. Enhance flavor by adding cayenne pepper or other herbs.