Warming Red Lentil Sweet Potato Soup (Instant Pot!)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	617%	522%
vegetables and beans	417%	186%
aromatics	117%	81%
fat	0%	9%
salt	1%	2%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

59 g	1/4 cup water, plus more as needed ((or sub 2 tsp oil as recipe is written))
160 g	1 heaping cup diced white or yellow onion ((~1 small onion as recipe is written))
9 g	3 medium cloves garlic ((~1 Tbsp minced garlic as recipe is written))
4 g	2 tsp fresh minced ginger ((~1/2-inch or 1 1/4-cm piece as recipe is written))
	1 healthy pinch each sea salt and black pepper
600 g	4 cups peeled, cubed sweet potato
144 g	3/4 cup red lentils
480 g	2 cups vegetable broth
237 g	1 cup water
0 g	1/4 tsp ground turmeric
1 g	1/4 tsp ground cinnamon
	1 small pinch ground clove ((optional))
15 g	1 healthy pinch cayenne
2 g	1/4 tsp sea salt ((or to taste))
113 g	1/2 cup full-fat coconut milk ((plus more to taste))
10 g	1-2 tsp maple syrup ((optional))
	Toasted pepitas
	Coconut milk
	Cinnamon
	Cayenne

Method: 11 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made this for dinner this evening and my husband gave me five “Wow!”s in a row haha! I decided to leave the skins on for this recipe because I like the nutrients in them and I used light coconut milk instead of heavy. The bisque out extra thick so I added an a” — a cook, 5.0★

“Just finished making this and had a small taste - DELICIOUS! It’s kind of like Ginger Carrott soup meets Gypsy soup - all those wonderful spices + fresh ginger and added protein from lentils. Definitely a win win. Did not add syrup or coconut milk, threw in a ” — a cook, 5.0★