Kitchen notes · a little help before you start

Moroccan Sweet Potato and Lentil Soup

Name: Moroccan Sweet Potato and Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 Tbsp olive oil; 1 1/2 cups chopped yellow onion; 1 each large carrot, (diced, 1/2 cup); 3 cloves garlic, (minced, 1 Tbsp); 2 tsp peeled and minced fresh ginger; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp paprika; 1 tsp ground cinnamon; 6 cups low-sodium vegetable broth, (then more if desired); 14.5 oz petite diced tomatoes; 1 each large sweet potato, (peeled and diced into 1/2-inch cubes, 3 cups); 1 cup brown lentils, (picked over and rinsed); As Needed Salt; 1/2 cup chopped fresh cilantro

Sweet potato and lentils make a substantial soup with warm spices running through the broth. Ginger gives it a gentle lift, and cilantro makes the finish feel fresh.

Prep: 15 min
Cook: 40 min
Total: 55 min
Original yield: Serves 4
Ingredients: 16 listed

Make it part of your week

Estimating…

SoupsAmericanMain courseBeans & lentilsPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Saute spices briefly

Add the remaining oil and ground spices after the garlic and ginger, then cook briefly before broth.

2. A covered gentle simmer

Lower the heat after a light boil and cover, stirring occasionally until lentils and sweet potatoes are tender.

3. Divide the cilantro

Stir half the chopped cilantro into the finished soup and keep the rest for serving.

Get to know the ingredients

Lentils

Pick over and rinse the brown lentils before adding them to the broth with the sweet potato.

Sweet potato

Peel and dice the sweet potato into the specified small cubes so it can simmer with the lentils.

Ginger

Peel and mince fresh ginger before its short saute with the garlic among the softened vegetables.

The last little job

Cilantro over each bowl

Thin the tender soup with additional broth if desired, then serve with the reserved cilantro over the top.

A little more help as you go

Soften onion and carrot

Give the onion and carrot their first saute before garlic, ginger and spices go into the pot.

Salt the broth mixture

Season with salt after adding broth, tomatoes, sweet potato and lentils, before bringing to a light boil.

A few questions you might have

Can I add more broth?

Yes, use the additional broth allowance at the end if you prefer a thinner soup.

Do I add cinnamon at serving?

It cooks with the other ground spices before the broth is poured into the pot.

How do I judge doneness?

The sweet potato cubes should be soft and the lentils tender before you thin and finish the soup.

Are the tomatoes fresh?

Use the canned petite diced tomatoes with the broth and other ingredients for the simmer.

When does the cilantro enter the soup?

Stir half in after cooking and use the remaining half for the final serving garnish.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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