Persian Lentil Sweet Potato Soup

| | |

A few weeks ago I was tinkering with this Persian Beef Stew. It’s a family favourite, but I wanted to create a lamb shank soup version – because ah, lamb shanks! I drool over slow-cooked lamb shanks! I’ll be posting the recipe in the next week so stay tuned for that one. Anyway, I’m off-track. After we sat down one Sunday lunchtime and totally demolished a pot of Persian lamb shank soup, thus leaving me without any leftovers for my lunch. So I quickly whipped up this vegetarian version full of spice, vegetables, and green lentils for the next few days at the store. And so, this Lentil and sweet potato soup was born.

A enamel saucepan full of Persian lentil sweet potato soup with  a spoon in it on a dark grey background.

To make Persian lentil sweet potato soup, you’ll need…

  • Pantry staples – extra virgin olive oil, vegetable stock, canned crushed tomatoes, water
  • Vegetables – garlic, carrots, celery, sweet potato, leek
  • Spice drawer – turmeric, ground cumin, ground cinnamon, curry powder (I used Keen’s)
  • Green lentils – I used these Australian fine green lentils. I love these lentils and they are always in my pantry
  • Salt & Pepper for seasoning

The deets.

  1. Pop the oil into a cast-iron casserole. Heat the pot up on top of the stove and add leeks and saute for a couple of minutes until translucent.

  2. Add the garlic, carrot, cinnamon and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, and curry powder. Stir through and again cook for 30 seconds until fragrant.

  3. Add the stock, and canned tomatoes. Give a good stir, and bring to a simmer. Pop on the lid and let simmer for 1.5 hours.

  4. Skim off any of the scum that forms on top.  Add the lentils and sweet potato. Pop the lid back on back and cook for a further 30 minutes.

  5. Season with salt and pepper.

  6. Serve in a big mug with a slice of sourdough

Equipment

A heavy-based, good size stockpot or casserole is essential. I have a cast-iron pot in pretty much every size (If you haven’t cottoned on yet, I LOVE cast iron cooking). My go-to for a soup is a 26 or 28cm French oven. Oh and a chopping board and cook’s knife. Because we’re cutting up a sweet potato, don’t use anything smaller than a 20cm cook’s knife. Too small and it’ll just get stuck and be a pain!

Variations

I love a good variation, don’t you? Being able to tinker with something so it’s just perfect for you. Here are a few ideas to get you started…

Instead of sweet potato, you could try pumpkin (yum!) or substitute the green lentils for red ones.

Want to add some greens? Try adding some shredded kale just before serving.

Beef it up with a can of cooked (and drained) chickpeas for a meatier (yet still vegetarian) version.

Batch cook this baby!

Soup (like most slow-cooked stews) always tastes better the next day (and the day after!). This is a great recipe to batch cook for the week’s lunches. I pop individual servings into reusable soup pouches and take them to work. They’re easy to heat up in the microwave and I just pour the contents into a mug to sip on. Be sure to add a slice of sourdough for dunking.

Do you have a favourite soup? Let me know in the comments (I’d struggle to pick just one!)

x

How about a bit more Sunday supper inspo…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A enamel saucepan full of Persian lentil sweet potato soup with a spoon in it.

Persian Lentil Sweet Potato Soup

  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 45 minutes
  • Total Time: 2 hours
  • Yield: 6 serves 1x
  • Category: Soup
  • Method: One-pan
  • Cuisine: Persian

Description

A vegetarian heart warmer for these cooler days. Full of spice, vegetables, and green lentils, this easy soup is great for batch cooking and makes a delicious lunch in a mug.


Ingredients

Units Scale
  • 1 tbsp extra virgin olive oil
  • 1 leek, washed and sliced thinly
  • 2 cloves garlic crushed
  • 2 carrots peeled and cut into a rough 1cm sq dice
  • 2 celery stalks leaves removed and sliced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 1/2 tsp curry powder (I used Keen’s curry powder)
  • 1/2 tsp ground cinnamon
  • 500ml vegetable stock
  • 1L water
  • 1 x 400g can of crushed tomatoes
  • 1 cup green lentils washed
  • 1 sweet potato peeled and cut into a rough 1cm sq dice
  • Salt & Pepper for seasoning

Instructions

  1. Pop the oil into a cast-iron casserole. Heat the pot up on top of the stove and add leeks and saute for a couple of minutes until translucent.
  2. Add the garlic, carrot, and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, cinnamon and curry powder. Stir through and again cook for 30 seconds until fragrant.
  3. Add the stock, and canned tomatoes. Give a good stir, and bring to a simmer. Pop on the lid and let simmer for 1.5 hours.
  4. Skim off any of the scum that forms on top.  Add the lentils and sweet potato. Pop the lid back on back and cook for a further 30 minutes.
  5. Season with salt and pepper.
  6. Serve in a big mug


Notes

I cooked this soup in a 26cm enamel cast iron French oven

Keywords: Vegetarian, Persian, Soup

Similar Posts

Leave a Reply

Please be respectful. This is a place for positivity, inspiration, constructive criticism & healthy debate. Comments that are deemed inappropriate, offensive, unrelated to this story, or spam will be deleted.

Your email address will not be published.

Recipe rating