SWEET POTATO, CHICKPEA AND RED LENTIL SOUP is my cold-weather lifesaver, especially when there’s not a crumb of takeout energy left in my bones. Ever find yourself staring into the fridge, wishing something healthy and delicious would just make itself? Yeah, me too. You’ll love how this soup comes together with simple stuff but tastes like a five-star restaurant (that’s not just me exaggerating, ask my picky cousin). While you’re here, you might wanna check out this banana zucchini bread that’s naturally sweet for after-dinner, or hit up this homemade fig jam for next morning’s toast.
How to make Sweet Potato, Chickpea and Red Lentil Soup in Pressure Cooker
Okay, here’s the no-fuss approach (I always use my pressure cooker, honestly, it’s just so much faster). Roughly chop your sweet potatoes and toss them in. Add a can of chickpeas, don’t even bother draining it too much unless you’re watching your salt, plus rinsed red lentils. I usually chuck in a chopped onion, some garlic, and a hunk of ginger—but you do you.
Seasoning? Paprika, cumin, a pinch of cinnamon. Salt and black pepper, obviously. Pour in veggie stock until it just covers everything, slam the lid shut, and set it to high pressure for, I dunno, 12 minutes. It’s pretty forgiving—sometimes I walk away to do the laundry, come back, open the steam valve (carefully, learned that the hard way), and everything’s perfect.
Wanna blend it? Go for it. I usually half-blend, so it’s creamy but chunky—my kids call it “cuddle soup.” You can totally add greens like spinach at the end, just stir them in and let ‘em wilt.
Oh, and Instant Pot also works, exactly the same. Cooking times are about the same, maybe off by a minute here or there—no one ever notices.
| Aspect | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 12 minutes (pressure cooker) |
| Total Time | 22 minutes |
| Servings | 4-6 people |
| Main Ingredients | Sweet potatoes, chickpeas, red lentils, onion, garlic, ginger. |
| Storage | Fridge (5 days), freezer (up to 3 months). |
| Nutritional Benefits | Rich in fiber, protein, and vitamins A and C. |
| Serving Suggestions | Great with crusty bread, over rice, or topped with fresh herbs. |
Recipe Tips
Listen, here’s one thing I gotta say—this soup is hard to mess up. Sweet potato getting soft? That’s perfect. Red lentils breaking down? That’s what makes the broth thick and dreamy. The chickpeas give it bite (unless you accidentally forget to add them, which—full confession—I’ve absolutely done. It still tasted good).
You don’t need fancy stock. I sometimes just use water if I’m out. A squeeze of lemon or lime at the end gives it way more zing, trust me. I’ve also thrown in half a can of coconut milk at the end, and wow, does that make it next-level.
Don’t have all the spices? It’s cool. Just use a spice blend you’ve got—something with a bit of warmth, like curry powder or even taco seasoning. Nobody will know. I’m forever running out of cumin, honestly, and no one’s complaining.
What to do with leftover Sweet Potato, Chickpea and Red Lentil Soup?
Leftovers are the best part! I keep extra soup in the fridge for quick lunches all week. If it thickens up too much, just splash in a bit of water or stock while reheating. Flavor tends to get even better overnight—so don’t stress about making too much.
Here are a few things I like to do:
- Use leftovers as a sauce over rice (seriously, don’t knock it till you try it)
- Dunk fresh bread in it—especially a slice of old-fashioned bread and butter pickles on the side
- Add a spoonful to salads for a protein bump
- Freeze extra portions for busy nights
Oh, and it makes a solid thermos meal for work or the carpool line.
Recommended Kitchen Tools for this Recipe
If you want this easy—get a pressure cooker or an Instant Pot. I know not everyone has one, but it really is a game changer for soups like these. A basic hand blender or even a potato masher works for smashing things up if you want that cozy, thick texture.
Sharp knife, chopping board, big spoon—that’s really all you need. Sometimes I use those silicone spatulas to scoop every last bit from the pot. Seems minor, but especially when your kid is fighting for “the last bite”—you’ll get every drop.
Cleaning up’s a breeze. Soup never sticks much, and everything goes in the dishwasher if you’re lucky enough to have one (mine’s ancient but still good for something).
More Instant Pot Soups
If you’re in a pressure cooker soup mood, there’s truly no shortage of good options. My personal winter rotation includes this creamy and downright dreamy ultra creamy broccoli cheese soup. If you feel like branching out, fall is perfect for delicious pumpkin muffins to have on the side or as dessert.
Oh, and if you want something way more filling, my neighbor swears by this extra-thick chicken soup she calls “marry me chicken”—I’ll drop the recipe one of these days if you want it.
Common Questions
Q: Can I use brown lentils or green lentils?
A: You can, but your soup will be chunkier and a touch earthier. Red lentils make it creamier.
Q: How long does leftover soup last?
A: Usually about five days in the fridge. Or freeze for up to three months.
Q: Do I need to peel the sweet potatoes?
A: I usually do, but if you scrub them well and like a rustic feel, go ahead and leave ‘em on.
Q: Is this soup spicy?
A: Only if you add chili powder or cayenne. Otherwise, it’s mild and kid-approved.
Q: Can I double the recipe?
A: For sure. Just don’t fill your pressure cooker past the “max fill” line.
Ready for Cozy Soup Season?
I hope you’ll try this SWEET POTATO, CHICKPEA AND RED LENTIL SOUP soon—it’s one of those recipes I come back to again and again. Seriously, using the pressure cooker turns what could be a project into a quick, satisfying meal. If you want even more ideas, check out this Sweet Potato, Chickpea and Red Lentil Soup guide or this Sweet Potato Lentil and Chickpea Stew for other spins. There’s also a lively discussion about it on Reddit’s pressure cooking board if you’re into tips and tweaks from fellow home cooks. All in all, soup season just got a whole lot tastier.
Sweet Potato, Chickpea and Red Lentil Soup
- Total Time: 22 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
A healthy and hearty soup perfect for cold weather, made with sweet potatoes, chickpeas, and red lentils.
Ingredients
- 2 medium sweet potatoes, chopped
- 1 can chickpeas, drained
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt and black pepper to taste
- 4 cups vegetable stock
- Optional: greens like spinach
Instructions
- Chop sweet potatoes and add them to the pressure cooker.
- Add chickpeas (drained), rinsed red lentils, chopped onion, minced garlic, and minced ginger.
- Season with paprika, cumin, cinnamon, salt, and pepper.
- Pour in vegetable stock until it covers all ingredients.
- Seal the lid and cook at high pressure for 12 minutes.
- Carefully release the steam valve and stir the soup.
- Blend partially for a creamy consistency if desired, and add greens to wilt before serving.
Notes
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. A squeeze of lemon or coconut milk can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg