Red Lentil Soup with Sweet Potatoes | Protein-Rich & Quick

Peel and finely dice the shallots. Peel the garlic and slice it thinly. Peel the sweet potatoes and cut them into approximately 1 cm cubes.

In a pot, heat 40 ml of olive oil over medium heat and sauté the shallots until translucent. Add bay leaves, cinnamon stick, chili powder, and garlic, and roast for about 1 minute, stirring constantly. Deglaze with red wine vinegar, add thyme and lemon zest, and let the liquid reduce almost completely.

Stir in the sweet potato cubes, add the chopped tomatoes and 700 ml of boiling water. Simmer everything for about 7 minutes. Then add the red lentils and cook until soft over medium heat (cooking time may vary depending on the type of lentils).