Go Back
+ servings
Chickpea and lentil soup on the table with a blue and white napkin.
Print Recipe
5 from 5 votes

Red Lentil and Chickpea Soup with Sweet Potatoes

This lentil and chickpea soup is a tasty vegan soup easy enough for weeknights! In just a little more than 30 minutes, you have a delicious sweet and savory soup that beats a store-bought soup any day! 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Soup
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 8 Servings
Calories: 223kcal
Author: Chef Cindy

Ingredients

  • ½ large onion diced
  • 1 leek chopped (mostly white part)
  • 2 garlic cloves chopped
  • 2 celery stalks finely diced
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 2 large sweet potatoes peeled and cubed
  • 32 ounces vegetable broth
  • 1 cup red lentils rinsed
  • 26 ounces chopped tomatoes I like Pomi tomatoes.
  • 1 cup water
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon coriander
  • 1 cup cooked chickpeas drained
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh parsley

Topping

Instructions

Instant Pot Instructions

  • Set the Instant Pot to the Sauté function. Heat the olive oil and add the onion. Sauté for 5 minutes and then add the leek, garlic, celery and salt. Cook for an additional 5-7 minutes until softened.
  • Add the sweet potatoes, broth, lentils, tomatoes, water, ginger, coriander and chickpeas. Set the Instant Pot to high pressure for 5 minutes, then release the pressure manually.
  • Add the lemon juice, 1 tablespoon cilantro and 1 tablespoon parsley. Stir and season with desired salt and pepper.
  • Ladle into bowls and top with 1 tablespoon of cashew cream and a sprinkle of chopped cilantro. Add a dash of harissa on top for an extra kick of heat!

Stove Top Instructions

  • Heat the olive oil over medium heat and add the onion. Sauté for 5 minutes and then add the leek, garlic, celery and salt. Cook for an additional 5-7 minutes until softened.
  • Add the sweet potatoes, broth, lentils, tomatoes, water, ginger, coriander and chickpeas. Cover with a lid and cook for 20-25 minutes on low heat.
  • Add the lemon juice, 1 tablespoon cilantro and 1 tablespoon parsley. Stir and season with desired salt and pepper.
  • Ladle into bowls and top with 1 tablespoon of cashew cream and a sprinkle of chopped cilantro. Add a dash of harissa on top for an extra kick of heat!

Notes

Store any leftover soup in the fridge for up to five days. 
Leftover soup holds up well for freezing. Just double the amount you planned to make for your meal. Let the soup cool to room temperature for about 30 minutes. Then place the leftover soup in a freezer-safe container. It will store well for up to 3 months. Thaw frozen soup out in the refrigerator overnight before reheating.
Return the soup to a pot and add a little water or broth since it tends to thicken after being refrigerated.

Nutrition

Serving: 1bowl | Calories: 223kcal | Carbohydrates: 38g | Protein: 9g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 919mg | Potassium: 671mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8621IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 4mg