THE RECIPE JOURNAL · Main Course
Indian-Inspired Sweet Potato and Lentil Broth
This cozy broth combines hearty lentils and sweet potatoes with warm Indian spices for a comforting, flavorful meal. It's simple to make and perfect for chilly days when you want something nourishing and delicious.
FROM THE KITCHEN • Indian-Inspired Sweet Potato and Lentil Broth
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Homemade Mexican Salsa
Something delicious to watch next.
01
Step 1
Start by warming some olive oil in a pot over medium heat. Toss in the chopped onion and garlic, cooking them until they smell amazing and start to soften, about 2 to 4 minutes. Next, sprinkle in the red pepper flakes, turmeric, and garam masala, stirring everything together so the spices coat the onions nicely—this should take another couple of minutes.
02
Step 2
Add the lentils and broth to the pot, then bring everything up to a boil. Once boiling, lower the heat, cover the pot, and let it simmer gently until the lentils are tender but still have a bit of bite, around 15 minutes.
03
Step 3
Now, stir in the sweet potatoes and bring the mixture back to a boil. Reduce the heat again, cover, and let it cook until the sweet potatoes are soft and the lentils are fully cooked through, which should take about 10 more minutes. Finally, toss in the spinach and cook just until it wilts, about 3 to 5 minutes. Give it a taste and add salt as needed before serving.
Why you’ll love it
This dish is packed with wholesome ingredients that provide warmth and comfort. The combination of sweet potatoes and lentils creates a hearty texture, while the spices add vibrant, aromatic flavors. It’s both nutritious and satisfying, perfect for a cozy meal any day.
How to serve
Serve the broth hot with a side of warm naan or crusty bread for dipping. Garnish with fresh cilantro, a squeeze of lime, or a dollop of yogurt to add brightness and creaminess to the dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the broth has thickened. This soup can also be frozen for up to 2 months.
