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red lentil and sweet potato soup with chickpeas and coconut milk


  • 1 tbsp olive oil
  • 1 medium white onion diced
  • 1 tsp fresh ginger minced
  • 3 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp cardamom
  • 2 small sweet potatoes peeled and diced
  • 1 1/2 cup red lentils
  • 1 can garbanzo beans
  • 4 cups vegetable broth
  • 1 can coconut milk
  • plain yogurt or sour cream for topping


  • In large stock pot, heat olive oil over medium heat.
  • Add onion and salt to taste, and saute 5 minutes, until onion is soft and translucent.
  • Add ginger and garlic and cook one more minute.
  • Add curry powder, cumin, cardamom, and salt to taste.
  • Stir until well combined.
  • Add sweet potatoes, lentils, garbanzo beans, and vegetable broth.
  • Bring to a boil and simmer over low heat for 45 minutes to 1 hour, when the lentils are very soft and sweet potatoes are tender. If soup gets thick, add another 1/2 cup of water or vegetable broth.
  • At this point you can mash or puree some of it with an immersion blender, but it is optional. I like a thicker soup so I pureed about 1/3 of it with immersion blender.
  • Finally, add the coconut milk and adjust salt and pepper to taste.
  • Simmer for another 10 minutes, being careful to not let it boil, until the coconut milk is warm.
  • Serve topped with dollop of sour cream or plain yogurt. Enjoy!