Soups and stews · Indian · 35 min
Indian Spiced Lentil Soup with Sweet Potato, Spinach & Pita
- 35 min
- 2–6 servings
- 527 kcal / serving
This Indian-inspired lentil soup balances hearty starch with greens and warming spices for a comforting weeknight meal. The sweet potato and spinach soften the broth into a satisfying, quick-to-table soup.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ medium headcauliflower
- 16 fl ozchicken or vegetable broth
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ lbsweet potato
- 1whole grain pita
- ½ mediumyellow onion
- whole grain pitas
- sweet potatoes
- yellow onions
From the pantry: black pepper, coriander, ground, cumin, ground, curry powder, extra virgin olive oil, red lentils, dried, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · medium saucepan · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower · sweet potatoes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ medium headcauliflower
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ lbsweet potato
- ½ mediumyellow onion
- sweet potatoes
- yellow onions
Bakery & bread
- 1whole grain pita
- whole grain pitas
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| sweet potato | ½ lb | 1 lb | 1 ½ lb |
| whole grain pita | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the lentils in a colander under cold water and set aside. Peel and dice the onion; peel and mince the garlic.
- Heat a medium saucepan over medium heat and add a drizzle of olive oil to coat the bottom.
- Add the onion and garlic; cook, stirring occasionally, until the onion becomes translucent and softened, about 3 minutes.
- Stir in the minced ginger and the ground coriander, cumin, and curry powder. Cook until fragrant, about 1 minute.
- Pour in the broth and water, then season with salt and pepper. Bring to a boil.
- Meanwhile, peel and dice the sweet potato; add it to the boiling pot along with the chopped cauliflower.
- Reduce heat to a simmer, cover, and cook until the lentils and vegetables are tender, about 15 minutes. Stir in the spinach and cook until wilted, 2 minutes more.
- Cut the pita into wedges and serve the soup with the pita on the side; adjust seasoning if needed.
Two tips
- Leftovers store in an airtight container in the fridge for up to 3 days.
- For a thicker texture, lightly mash a cup of the cooked lentils before stirring in the spinach; serve with extra pita as needed.
Nutrition per serving
- Calories
- 527 kcal
- Protein
- 26 g
- Carbs
- 88 g
- Fat
- 12 g
- Fiber
- 17 g
- Sodium
- 361 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.