Sweet Potato and Lentil Soup
A hearty and wholesome sweet potato and lentil soup made in the rice cooker. Easy, comforting, and perfect for family dinners or meal prep.
Equipment
- Rice cooker with sauté and soup/porridge settings
- Wooden Spoon
- Immersion blender (optional)
- Cutting board and sharp knife
- Measuring cups and spoons
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 cup dried lentils rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh cilantro or parsley for garnish optional
Instructions
- Prepare the Ingredients: Peel and dice the sweet potatoes, chop the onion, and mince the garlic.
- Sauté Aromatics: In the rice cooker, select the 'sauté' function. Add olive oil, chopped onion, and garlic, cooking until fragrant.
- Combine Ingredients: Add the diced sweet potatoes, lentils, vegetable broth, cumin, coriander, salt, and pepper to the rice cooker. Stir to combine.
- Cook the Soup: Close the lid and set the rice cooker to the 'soup' or 'porridge' setting. Cook until the lentils and sweet potatoes are tender, about 25-30 minutes.
- Blend for Creaminess: For a silkier texture, use an immersion blender to puree a portion of the soup, or transfer it in batches to a blender. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley, if desired. Enjoy with crusty bread or crackers.
Notes
Serve the soup with a slice of crusty bread and a dollop of butter.