This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!
This vegan soup is one you can make and use to meal prep for lunches and dinners. Learn how easy it is to make this sweet potato soup.
Another delicious soup is this sweet potato chili, it is loaded with flavor. You might also want to try out my vegan stew. For a tasty side to pair with your soup try my quinoa bread rolls.
This Sweet Potato Lentil Soup Recipe Is...
- Vegan
- Vegetarian
- Dairy Free
- Nutrient Rich
- Meal Prep Friendly Recipe
How to Make Lentil and Sweet Potato Soup
Full directions for this vegan lentil soup are in the printable recipe card at the bottom of the post. This is a quick walk through.
- Start by heating oil in a pot on the stove. Add in the carrots and saute till they are softened.
- Then add in the onion and garlic cooking until the onions are transluscent.
- Next add in the tomatoes and bay leaves and cook for a few minutes.
- Add in remaining ingredients, and bring the soup to a boil. Then reduce and simmer for 30 minutes or until the potatoes are fork tender.
- Serve and enjoy.
Helpful Tips for Sweet Potato Lentil Soup
Heavy Duty Pot
I recommend using a heavy duty pot like a Dutch oven as it will create an even heating on the soup. If you use a lighter pot you will find that hot spots can be created and the overall doneness of the soup can vary.
Cutting Up Vegetables
Aim to cut up your vegetables into bite-size pieces. It is also important to cut your vegetables into evenly cut pieces. That way all the potatoes and carrots are cooked evenly.
Variations To Sweet Potato Lentil Soup
Add More Spices and Herbs
As you can see I used just a handful of spices and herbs for this recipe. Feel free to adjust the spices to fit your flavor preference if you would like. This would also be delicious with some garam masala or curry powder, or some chili powder for extra spice.
Mix up the Vegetables
You are welcome to use any vegetables of your choosing to flavor your soup. You could peel and dice up a Russet or Yukon Gold potato. Or add in some corn or other vegetables to add more flavor. Use whatever is in season!
Try Kale
Instead of using spinach you could swap with kale. I prefer the flavor of spinach, but kale is a wonderful substitute and also super nutritious.
Sweet Potato Lentil Soup FAQs
How to make the soup creamier?
You can take out some of the soup and blend it up to puree it. This will then be poured back into the pot and stir to thicken. Or you can add in some coconut milk to add a creamy texture to the soup if you want.
How to store the sweet potato lentil soup?
This soup can be stored in the fridge in an airtight container for up to a week. This soup is wonderful for meal prepping for lunches or dinners.
Best way to warm up lentil and sweet potato soup?
You can warm it up in the microwave or even on the stovetop in a pan. Just heat on low heat and stir often or it will burn.
More Tasty Recipes
If you love this Lentil Sweet Potato Soup, be sure to check out these other delicious recipes:
Recipe
Sweet Potato Lentil Soup (Vegan & Vegetarian)
Ingredients
- 1 cup dry lentils rinsed and drained
- 1 yellow onion peeled and finely chopped
- 1 sweet potato large, peeled and chopped into small cubes
- 2 carrots peeled and sliced
- 6 cups vegetable broth
- 2 tablespoon olive oil
- 3 garlic cloves minced
- 1 cup fresh spinach roughly chopped
- 2 to matoes chopped
- ½ teaspoon smoked paprika
- 4 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ¼ cup fresh parsley chopped
Instructions
- Heat the olive oil in a large pot and add the sliced carrots. Sauté until slightly golden and softened, about 4-5 minutes.
- Add the onion and garlic and continue cooking for another 4-5 minutes. Until onion begins to soften and turn translucent.
- Add the chopped tomatoes and bay leaves. Cook for another 3-5 minutes.
- Add the sweet potato, fresh spinach leaves, lentils, smoked paprika, dried oregano, fresh parsley and vegetable broth.
- Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
Zann Brown says
This was one of the yummiest soups I have had in a long time. I only tweaked it a tiny bit. I dislike oregano, so used a pinch of Italian Herbs and Moroccan seasoning instead. I also threw in a potato from my garden. Otherwise, this is so delicious, nutritious and satisfying. Thanks.
GM says
Fabulous and easy!
I added a little Garam Masala, but it would be wonderful even without that.
Susie Carpenter says
I love this soup so much. I make it frequently.