If you’re craving something cozy, nourishing, and downright delicious, you’ve got to try this Easy Sweet Potato Lentil Soup Recipe. I absolutely love how this soup comes together—hearty lentils, sweet potatoes, and a medley of fresh herbs make it both comforting and packed with flavor. Whether you’re cooking for a busy weeknight or want to impress friends with a simple yet impressive dish, this recipe has got your back. Plus, it’s vegan-friendly and filled with nutrients, so you’ll feel great enjoying every bowl!
Why You’ll Love This Recipe
- Simple Ingredients: Uses easy-to-find pantry staples and fresh vegetables for an effortless meal.
- Nutrient-Packed: Sweet potatoes and lentils combine to give you fiber, protein, and amazing flavor in every spoonful.
- Flexible & Customizable: You can swap greens, herbs, or legumes to fit your taste or what’s on hand.
- Comforting & Cozy: Perfect for chilly days or anytime you want a warm, satisfying meal.
Ingredients You’ll Need
The beauty of this Easy Sweet Potato Lentil Soup Recipe lies in its simple, wholesome ingredients that combine beautifully to create layers of flavor. Plus, these ingredients are pretty budget-friendly and versatile, so you probably have most of them right in your kitchen.
- Onion: Gives a sweet, aromatic base once softened.
- Garlic: Adds that cozy depth and warmth—don’t skip it!
- Carrot: Brings a subtle sweetness and texture.
- Celery stalk: Offers a slight herbal note and crunch.
- Sweet potato: The star ingredient—sweet, tender, and comforting.
- Vegetable broth: The flavorful liquid foundation that ties everything together.
- Green lentils: Packed with protein and fiber, they get tender but hold their shape perfectly.
- Diced tomatoes (canned): Add acidity and a touch of brightness.
- Bay leaves: Infuse subtle earthy notes during cooking.
- Fresh herbs (thyme, rosemary, sage): Freshness and fragrance that elevate the soup’s warmth.
- Fresh kale: Adds a vibrant green pop and nutritional boost.
- Salt and pepper: For perfect seasoning to your taste.
- Vegan croutons: For a lovely crunchy topping.
- Pumpkin seeds: Nutty garnish that adds texture and flavor.
Variations
I love how forgiving this Easy Sweet Potato Lentil Soup Recipe is—you can easily tailor it to suit what you have in your kitchen or to any dietary choices. Here are a few ways I like to switch it up depending on the season or my mood.
- Using Different Greens: Sometimes I swap kale for spinach or chard—spinach cooks faster, so I add it just at the end.
- Different Legumes: Not a lentil fan? No worries! I’ve used canned chickpeas or white beans instead, adding them at the end to keep their texture.
- Spice Kick: For a little heat, I toss in some crushed red pepper flakes or a dash of smoked paprika.
- Herbs Switch: If fresh herbs aren’t available, dried thyme, rosemary, and sage work beautifully—just use about a third of the amount of fresh.
How to Make Easy Sweet Potato Lentil Soup Recipe
Step 1: Sauté the Aromatics Just Right
Start by heating 2 tablespoons of water or vegetable broth in a large pot over medium heat. This keeps the dish oil-free but still prevents sticking. Toss in the finely chopped onion, diced carrot, celery, and minced garlic. Let these cook gently until they’re soft and fragrant—about 3 to 4 minutes. This step builds a lovely flavor base that makes all the difference. Keep an eye on the pot and add extra broth or water by the tablespoon if it looks like things might stick or dry out.
Step 2: Add the Sweet Potatoes and Let Them Soften
Next, toss in the cubed sweet potato. Cook everything together for another 5 to 6 minutes to help the potatoes get a bit tender and mingle with the aromatics. Again, if you notice your pot’s getting too dry, just splash in a bit more broth. Slow and steady wins the race here—this gradual cooking brings out the sweet potato’s natural sweetness perfectly.
Step 3: Add Lentils, Tomatoes, Herbs, and Broth
Now it’s time to bring the heartiness! Add in the green lentils, canned diced tomatoes (with their juices), bay leaves, and those fresh herbs—thyme, rosemary, and sage. Pour in all of the vegetable broth, give everything a good stir, and lower the heat to medium-low. Let the soup simmer gently for around 35 minutes. You’ll know it’s ready when the lentils are tender but not falling apart, and the flavors are well married. Patience here really pays off.
Step 4: Stir in the Greens and Finish
Turn off the heat and mix in the chopped kale. The residual warmth will wilt the greens perfectly without overcooking them—this also helps keep their bright green color and crispness. Let the soup rest for about 5 minutes before removing the bay leaves and seasoning to taste with salt and pepper. That’s it—you’re ready to serve up a warm bowl of deliciousness!
Pro Tips for Making Easy Sweet Potato Lentil Soup Recipe
- Gentle Sauté: Using broth or water instead of oil makes this soup lighter and prevents burning—just add a splash whenever the pot looks dry.
- Lentil Timing: Keep an eye on the lentils; green lentils hold their shape well and don’t turn to mush like red lentils might.
- Fresh Herbs Power Up: Fresh herbs add a punch of aroma and flavor that dried can’t quite match, so use what you can for best taste.
- Don’t Skip Resting: Letting the kale wilt off-heat keeps it tender-crisp instead of soggy—trust me, it makes a difference!
How to Serve Easy Sweet Potato Lentil Soup Recipe
Garnishes
To add a little crunch and extra flavor, I love sprinkling vegan croutons and toasted pumpkin seeds on top. The croutons lend a toasty crispness while the pumpkin seeds bring a subtle nutty crunch that complements the softness of the soup beautifully. A drizzle of olive oil or a squeeze of fresh lemon juice can also brighten things up.
Side Dishes
This soup pairs wonderfully with crusty whole-grain bread or a fresh green salad. When my family has this for dinner, I sometimes serve warm pita bread or even a simple avocado toast on the side—it keeps things light but satisfying.
Creative Ways to Present
For a special dinner or entertaining friends, serve this soup in rustic bread bowls—it’s such a fun and cozy presentation! You can also layer it in clear glass mugs for a colorful effect, showing off the bright orange of the sweet potatoes and the vibrant greens. A sprinkle of fresh herbs or a swirl of coconut cream always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the refrigerator, where it stays fresh for up to 4 days. This makes for an easy, nutritious lunch or quick dinner. Just give it a good stir before reheating, as the lentils tend to settle a bit.
Freezing
This soup freezes wonderfully! After it cools, portion it out into freezer-safe containers or bags. It holds up well for 2 to 3 months. When you’re ready to eat, thaw overnight in the fridge and then reheat gently on the stove.
Reheating
Reheat gently on the stovetop over low to medium heat, adding a splash of vegetable broth or water if it’s thickened too much. I find reheating slowly helps keep the texture creamy and the flavors fresh—microwaving works but can sometimes dry it out.
FAQs
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Can I make this Easy Sweet Potato Lentil Soup Recipe gluten-free?
Absolutely! This soup is naturally gluten-free. Just be sure to use gluten-free vegetable broth and skip the croutons or opt for gluten-free ones as garnish.
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How do I know when the lentils are cooked?
Green lentils should be tender but still hold their shape without being mushy. They usually take about 30-40 minutes of simmering. Taste-testing is best—if they’re soft enough to eat but not falling apart, you’re good to go.
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Can I use red lentils instead of green lentils?
You can, but red lentils cook faster and tend to break down, giving the soup a creamier texture rather than distinct lentil bites. If you like a thicker, porridge-like soup, red lentils work well. Just reduce the cooking time accordingly.
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Can I substitute sweet potatoes with other vegetables?
Definitely! Yukon gold or red potatoes can be used if you prefer. Just chop them similarly and adjust cooking time to ensure they become tender along with the lentils.
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Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep! It reheats well and taste even better the next day once the flavors have melded. Just portion it out and refrigerate or freeze as needed.
Final Thoughts
This Easy Sweet Potato Lentil Soup Recipe is one of those dishes I keep coming back to—it feels like a big, warm hug on a plate. It’s straightforward to make, super comforting, and filled with wholesome ingredients that leave you feeling good inside and out. I hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen just like it is in mine. Trust me, once you try it, you’ll want to make this again and again!
Print
Easy Sweet Potato Lentil Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Easy Sweet Potato Lentil Soup is a hearty, nutritious, and comforting vegan dish packed with vegetables, lentils, and flavorful herbs. It’s a perfect meal for chilly days, combining the natural sweetness of sweet potatoes with the earthiness of lentils and aromatic herbs. Ready in under an hour, this soup is both simple to make and wonderfully satisfying.
Ingredients
Vegetables
- 1 onion, finely chopped
- 3 cloves garlic, finely minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 large sweet potato, cut into 1/2 inch cubes
- 2 cups chopped fresh kale
Liquids and Canned Goods
- 7.5 cups (60 oz.) vegetable broth
- 1 (15 oz.) can diced tomatoes
Legumes and Seeds
- 1 cup green lentils
- Pumpkin seeds (for garnish)
Herbs and Spices
- 2 bay leaves
- 1 teaspoon fresh thyme (or 1/3 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/3 teaspoon dried)
- 1 teaspoon fresh sage (or 1/3 teaspoon dried)
- Salt and pepper, to taste
Other
- Vegan croutons (for serving)
Instructions
- Sauté Vegetables: In a large pot, heat 2 tablespoons of water or vegetable broth. Add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté these together over medium heat until softened, about 3-4 minutes.
- Add Sweet Potatoes: Add the cubed sweet potatoes to the pot and continue cooking for an additional 5-6 minutes, stirring occasionally. Add more water or broth, 2 tablespoons at a time, if needed to prevent sticking or burning.
- Add Remaining Ingredients: Stir in the green lentils, diced tomatoes, vegetable broth, bay leaves, thyme, rosemary, and sage. Bring the mixture to a gentle simmer.
- Simmer the Soup: Reduce the heat to medium-low and cook the soup uncovered for about 35 minutes, or until the lentils are tender and cooked through.
- Add Kale and Rest: Remove the soup from heat and stir in the chopped kale. Allow the soup to sit for 5 minutes, letting the kale soften with residual heat.
- Finish and Serve: Remove the bay leaves. Season the soup with salt and pepper to taste. Serve hot, garnished with vegan croutons and a sprinkle of pumpkin seeds.
Notes
- The nutrition facts do not include additional salt and pepper added to taste.
- If you prefer, substitute sweet potatoes with white potatoes or any other type of potato you like.
- If you don’t have lentils, use any cooked canned beans; add them at the end with the greens to prevent overcooking.
- Spinach or other greens can be used in place of kale; adjust cooking times for tougher or more delicate greens accordingly.
- For dry herbs instead of fresh, use 1/3 teaspoon each of dried thyme, rosemary, and sage.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 284
- Sugar: 12 g
- Sodium: 463 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 11.1 g
- Protein: 14.3 g
- Cholesterol: 0 mg
