Why You’ll Love Sweet Potato Lentil Soup Recipe
This soup is rich in flavor yet simple to prepare. The natural sweetness of the potatoes blends beautifully with earthy lentils and aromatic spices like cumin and turmeric. It’s filling without feeling heavy, making it ideal for lunch or dinner.
You’ll also love how budget-friendly and meal-prep friendly it is. The ingredients are pantry staples, and the soup stores and reheats wonderfully. Whether you’re cooking for your family or preparing meals for the week, this recipe delivers both comfort and convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
yellow onion
garlic cloves
carrots
ground turmeric
ground cumin
red lentils
sweet potatoes
vegetable broth
coconut milk
salt
black pepper
fresh cilantro
Directions
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Heat olive oil in a large pot over medium heat.
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Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
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Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the diced carrots, turmeric, and cumin. Cook for 1–2 minutes to toast the spices.
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Stir in the rinsed red lentils and cubed sweet potatoes.
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Pour in the vegetable broth and bring the mixture to a gentle boil.
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Reduce heat, cover, and simmer for 20–25 minutes, or until the lentils and sweet potatoes are tender.
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Stir in the coconut milk and season with salt and black pepper to taste.
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Use an immersion blender to blend the soup until smooth and creamy, or leave slightly chunky if preferred.
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Serve warm, garnished with fresh cilantro.
Servings and timing
Servings: 4 hearty servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
You can swap coconut milk for heavy cream if you prefer a richer, non-vegan option.
Add leafy greens like spinach or kale during the last few minutes of cooking for extra nutrients.
For added texture, reserve a scoop of cooked lentils and stir them back in after blending.
A squeeze of fresh lemon juice before serving can brighten the flavors beautifully.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much.
This soup also freezes well. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use green or brown lentils instead of red lentils?
Yes, but keep in mind they take longer to cook and won’t break down as smoothly. The texture will be less creamy.
Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture, but if they are well-washed, you can leave the skins on for added fiber.
Can I make this soup without coconut milk?
Absolutely. You can substitute heavy cream, half-and-half, or even plain yogurt for a similar creamy consistency.
Is this soup vegan?
Yes, when made with vegetable broth and coconut milk, it is completely plant-based.
How can I thicken the soup if it’s too thin?
Let it simmer uncovered for a few extra minutes to reduce, or blend more of the mixture to create a thicker consistency.
Can I add protein to this recipe?
Yes, cooked shredded chicken or even chickpeas can be added for additional protein.
What spices pair well with this soup?
Paprika, coriander, curry powder, and ginger all complement the sweet and earthy flavors.
Can I make this in a slow cooker?
Yes. Add all ingredients except coconut milk and cook on low for 6–7 hours or high for 3–4 hours. Stir in coconut milk at the end before blending.
Why did my lentils turn mushy?
Red lentils naturally soften and break down as they cook, which helps create the soup’s creamy texture.
What can I serve with this soup?
Crusty bread, warm naan, a side salad, or a grilled cheese sandwich all pair beautifully.
Conclusion
Sweet Potato Lentil Soup is the ultimate comforting meal that brings warmth and nourishment to your table. With simple ingredients, bold yet balanced flavors, and an easy cooking process, it’s a recipe you’ll return to again and again. Whether you enjoy it fresh from the stove or reheated the next day, every bowl delivers creamy, cozy satisfaction.
Sweet Potato Lentil Soup
A hearty and comforting sweet potato lentil soup packed with warm spices and nourishing ingredients. Perfect for chilly days, this cozy bowl is both satisfying and wholesome.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried red lentils, rinsed
- 1 medium carrot, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in sweet potatoes, carrot, cumin, smoked paprika, and turmeric. Cook for 2 minutes to toast the spices.
- Add rinsed lentils, vegetable broth, water, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils and sweet potatoes are tender.
- Use an immersion blender to partially blend the soup for a creamier texture, or leave chunky as desired.
- Stir in lemon juice, adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
- For a creamier soup, blend completely until smooth.
- Add a pinch of red pepper flakes for gentle heat.
- This soup stores well in the refrigerator for up to 4 days and freezes for up to 3 months.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
