Sweet Potato, Red Lentil and Leek Soup

Have you ever started to cook one thing, and it ends up becoming something totally different? Well, that’s what happened with this vegan, gluten-free Sweet Potato, Red Lentil and Leek Soup.

It was supposed to be a stew, based off of one my aunt made from a delicious recipe she saw on The Chew. Then, as I was cooking I realized I had all these veggies that needed to be cooked before they went bad, so I kind of made it up as I went along, and well, it came fabulous!

My Dad, who has never had a red lentil in his life, or likes leeks, kept commenting how great this smelled, and asked to try it — and he absolutely loved it.

The sweet potatoes give it hardiness and the leeks add a different flavor, while the lentils add protein and creaminess. It also has turmeric in it for added health benefits and color. Feel free to add more or less depending on your taste. Same goes for the hot pepper. I liked it with a slight kick, but adjust for your liking.

I also preferred it slightly chunky, so I didn’t blend it as well as it could have been. If you like a smoother soup, run it it through a food processor in batches. This soup also froze, and reheated really well.

Sweet Potato, Red Lentil and Leek Soup
By Michelle Maskaly, The Adirondack Chick

3 cups cherry tomatoes
2 stalks leeks, (cleaned and chopped)
2 cups chopped sweet potatoes
3 cloves garlic, chopped
4 cups vegetable broth
2 cups red lentils
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil (plus more for the tomatoes) 
sea salt

Preheat oven to 400 degrees. Arrange the cherry tomatoes in baking dish, drizzle with olive oil and sprinkle with sea salt. Roast for 20-30 minutes until soft.

When the tomatoes are almost done, heat two tablespoons olive oil in a soup pot. Add the the garlic and leeks, cooking until soft. Stir in the lentils, and cook just until they are fully coated with the oil and vegetables.

Add in the vegetable broth, sweet potatoes, tomatoes, turmeric and red pepper flakes. Bring to a boil.

Reduce heat to almost a simmer and cook for 10-15 minutes or until the sweet potatoes are soft.

Using an immersion blender, smooth out the soup until it reaches the desired consistency.


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