For a richer flavor, consider using homemade vegetable broth. If you don't have fresh asparagus, frozen asparagus spears, cut into smaller pieces, can be substituted. The saffron threads add a lovely aroma and color. If you don't have saffron, you can omit it without significantly impacting the flavor. Adjust the amount of sugar and curry powder to your personal preference. Taste and adjust the seasoning as needed. This soup can be made ahead of time and reheated. The flavors will actually deepen overnight! Serve hot with a dollop of plain yogurt or a sprinkle of fresh cilantro for an extra touch of flavor.
Sweet Lentil Soup with Asparagus Tips
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS16
Transform simple lentils into a vibrant and aromatic symphony of flavors! This sweet and savory soup, enriched with tender asparagus tips and fragrant spices, offers a delightful dance on the palate. Equally satisfying on its own or paired with fluffy Basmati rice and warm Indian breads, it's a vegetarian delight that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol6 mg
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Fiber14 g
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Protein17 g
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Saturated Fat1 g
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Sodium1368 mg
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Sugar16 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 450 degrees F (230 degrees C). (5 minutes)
02
StepPrepare the garlic and bell pepper: Cut the top off the head of garlic and place it in a small, shallow dish with about 1 inch of water. Drizzle with 2 tablespoons of olive oil, sprinkle with dried basil, cover with foil, and place on a baking sheet. Halve and seed the bell pepper, drizzle with the remaining 1 tablespoon of olive oil, and place it on the same baking sheet. (10 minutes)
03
StepRoast the garlic and pepper in the preheated oven until the pepper is nicely browned and the garlic cloves are soft and yielding, approximately 20-40 minutes. Remove from the oven and let cool slightly. (40 minutes)
04
StepOnce cool enough to handle, remove the skin from the roasted pepper and chop the flesh. Squeeze the roasted garlic cloves from their skins and mash them together in a bowl to form a paste. (10 minutes)
05
StepWhile the garlic and pepper are roasting, combine the lentils and vegetable broth in a large pot over medium heat. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40 minutes, or until the lentils are just tender. (50 minutes)
06
StepStir in the garlic paste, chopped roasted bell pepper, shredded carrots, grated onion, asparagus tips, and peas into the lentil mixture. Add more broth if needed to achieve your desired soup consistency. (5 minutes)
07
StepSeason generously with sugar, orange marmalade, curry powder, saffron threads, salt, and pepper. Stir well to combine. (2 minutes)
08
StepContinue to simmer the soup for another 30 minutes, or until the vegetables are tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking. (30 minutes)
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RECIPE REVIEWS
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Dejuan Cremin
Jun 24, 2025This soup is incredibly flavorful and satisfying! The roasted garlic adds a wonderful depth of flavor.
Damon Millsgreenholt
Jun 18, 2025I doubled the recipe and froze half for later. It reheated beautifully.
Loy Schulist
Jun 16, 2025I made this vegan by using vegetable broth, and it was fantastic!
Baylee Parisian
Jun 4, 2025The saffron adds a beautiful color and aroma to the soup.
Isabell Lemke
Jun 1, 2025My family devoured this soup! Even my picky eaters enjoyed it.
Joanne Muller
May 30, 2025Next time, I'll try adding some diced tomatoes for extra acidity.
Nathanial Sporer
May 20, 2025I loved the hint of sweetness from the marmalade. It's a unique and delicious touch.
Laurie Hudson
May 15, 2025Easy to follow recipe and a great way to use up leftover vegetables.