Indian Lentil Soup with Sweet Potatoes, Tomatoes & Ginger
Prep time
Cook time
Total time
A simple vibrant dish!
Cuisine: Indian
Serves: 4-6
  • ½ cup vegetable broth for sauteing
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 red chili, chopped, seeds removed (optional if you want heat)
  • 1 medium sweet potato, peeled and diced into bite-size pieces
  • 1 cup lentils
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1½ teaspoons turmeric
  • ½ teaspoon salt
  • Fresh ground black pepper
  • 1 cup of canned tomatoes
  • 4 cups vegetable broth (or more if needed)
  • Unsweetened shredded coconut for serving (optional)
  • 2-3 tablespoons chopped cilantro for serving (optional)
  1. Heat the ½ cup of vegetable broth in a large saucepan over medium heat. Add the onion and saute until soft and translucent. Add the minced ginger, chili (if using), garlic and spices. Saute for another 1-2 minutes.
  2. Add the sweet potatoes, lentils, tomatoes and 4 cups of vegetable broth. Raise the heat to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally until the lentils and potatoes are soft. Approximately 20-25 minutes. If it becomes too thick, add more vegetable broth.
  3. To serve, place in a serving bowl and sprinkle with chopped cilantro. Optional garnish is a sprinkle of the unsweetened shredded coconut.
  4. You can also serve this over rice.
Recipe by Ordinary Vegan at