Sweet Potato Lentil Soup Recipe – Instant Pot & Spiced Indian Style

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Lentil Soup Recipe – Instant Pot & Spiced Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for cozy, comforting meals that are also packed with flavor and easy to make. This Sweet Potato Lentil Soup is exactly that! I first whipped this up on a chilly evening last fall, and it’s been a family favorite ever since. The warm spices just feel like a hug in a bowl, and the Instant Pot makes it unbelievably simple. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another soup recipe. It’s a vibrant blend of sweet and savory, with a beautiful Indian-inspired spice profile. It’s quick – seriously, the pressure cooking time is only 6 minutes! – and it’s incredibly nourishing. Plus, it’s naturally vegan and gluten-free, making it a great option for lots of different dietary needs. Honestly, it’s the kind of meal that makes weeknights feel a little bit special.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 pound (about 450g) sweet potatoes
• 4 cups (950ml) vegetable broth
• 1 cup (200g) red lentils
• ½ cup (about 75g) frozen onion masala
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1.25 teaspoons (about 6g) salt
• 1 teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon garam masala
• ¼ teaspoon ground ginger
• ⅛ teaspoon (about 0.6g) ground cloves
• Cilantro, for garnish (as much as you like!)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sweet Potatoes: Varieties & Selection

I prefer using garnet or jewel sweet potatoes for this soup – they have a lovely sweetness and vibrant color. But honestly, any kind will work! Just make sure they’re firm and don’t have any soft spots. About 450g is perfect, but don’t stress too much about being exact.

Red Lentils: Benefits & Cooking Time

Red lentils are fantastic because they cook so quickly and break down beautifully, creating a creamy texture. They’re also a great source of protein and fiber. No need to soak them beforehand – they cook perfectly in the Instant Pot.

Frozen Onion Masala: A Flavorful Base – Regional Variations

Frozen onion masala is a real time-saver, and it adds a depth of flavor that’s hard to beat. It’s a common ingredient in many Indian kitchens! You can find it in most Indian grocery stores, or even in the frozen section of some larger supermarkets. Different regions in India have slightly different variations, so feel free to experiment with brands to find your favorite.

Spices: Exploring the Indian Spice Blend (Cinnamon, Cayenne, Nutmeg, Garam Masala, Ginger, Cloves)

This is where the magic happens! Don’t be intimidated by the spice list. These spices work together to create a warm, complex flavor. Garam masala is a blend itself, usually containing cardamom, cloves, cinnamon, cumin, coriander, and black pepper. Freshly grated nutmeg makes a huge difference, if you can! And the cayenne? That’s where you control the heat – more on that later.

Step-By-Step Instructions

Alright, let’s make some soup!

1. First, combine everything – sweet potatoes, vegetable broth, red lentils, frozen onion masala, brown sugar, vanilla extract, salt, cinnamon, cayenne, nutmeg, garam masala, ginger, and cloves – in your Instant Pot. Give it a good stir to make sure everything is nicely combined.
2. Secure the lid on your Instant Pot, making sure the pressure valve is set to sealing.
3. Cook on high pressure for 6 minutes. That’s it!
4. Now, let the pressure release naturally for 10 minutes. This means just letting it sit there and do its thing. After 10 minutes, carefully manually release any remaining steam.
5. Grab your immersion blender (a regular blender works too, but be very careful when blending hot liquids!). Purée the soup until it’s beautifully smooth. If it’s too thick, add a little water until you reach your desired consistency.
6. Ladle into bowls, garnish generously with fresh cilantro, and enjoy!

Expert Tips

• Don’t skip the vanilla! It sounds a little unusual, but it really enhances the sweetness and adds a lovely depth of flavor.
• Taste as you go. Adjust the salt and spices to your liking.
• For a richer flavor, sauté the frozen onion masala in a little oil in the Instant Pot for a few minutes before adding the other ingredients.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your vegetable broth to ensure it’s vegan-friendly.
• Spice Level Adjustment (Mild, Medium, Hot): I use ¼ teaspoon of cayenne for a gentle warmth. For medium heat, try ½ teaspoon. And if you really like it spicy, go for ¾ or even 1 teaspoon!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival Adaptations: While not traditionally a festival dish, this soup would be a comforting addition to a Navratri or Diwali spread, offering a warm and nourishing option alongside richer fare.

Serving Suggestions

This soup is fantastic on its own, but it’s also great with a side of warm naan bread or a simple green salad. My kids love it with a dollop of coconut yogurt on top!

Storage Instructions

Leftovers will keep in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Just make sure to store it in an airtight container.

FAQs

Is this soup suitable for meal prepping?

Absolutely! It’s perfect for meal prepping. It actually tastes even better the next day as the flavors meld together.

Can I use a different type of lentil?

While red lentils are my go-to for this recipe, you could use yellow lentils. They’ll take a bit longer to cook (maybe 8-10 minutes in the Instant Pot), and the texture will be slightly different. Green or brown lentils aren’t recommended, as they don’t break down as easily.

How can I adjust the sweetness of the soup?

If you prefer a less sweet soup, reduce the brown sugar to 1 tablespoon. You can also add a squeeze of lemon juice at the end to balance the sweetness.

What can I substitute for the frozen onion masala?

If you can’t find frozen onion masala, you can use about 1 cup of finely chopped onions sautéed in 1 tablespoon of oil until golden brown. Add a teaspoon of ginger-garlic paste for extra flavor.

Can this soup be made on the stovetop instead of in an Instant Pot?

Yes, you can! Sauté the onion masala (if using fresh onions, sauté them until golden) in a pot with a little oil. Add the remaining ingredients, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender. Then, use an immersion blender to purée.