Sweet Potato Lentil Soup is a warm, comforting dish perfect for any chilly day. When you make this soup, you’re creating more than just a meal—you’re preparing a bowl of cozy goodness that nourishes both your body and your soul. The natural sweetness of sweet potatoes pairs beautifully with hearty lentils, while aromatic herbs add a depth of flavor that fills your kitchen with an irresistible scent. Whether you are new to vegan cooking or simply looking for a wholesome, easy-to-make meal, this soup will quickly become a favorite in your weekly rotation. It’s satisfying, filling, and uses simple ingredients you probably already have on hand.
Why We Love This Sweet Potato Lentil Soup Recipe
There are many reasons to fall in love with this soup. First, it’s simple. You don’t need dozens of ingredients or complicated techniques to make a dish that tastes like it took hours to prepare. Second, it’s nutritious. Sweet potatoes provide fiber, vitamins, and natural sweetness, while lentils are packed with plant-based protein and minerals. Third, it’s versatile. You can adjust the herbs, swap greens, or even use different beans depending on what you have available. And lastly, it’s the kind of soup that warms you from the inside out, perfect for winter evenings or when you want something comforting without heaviness.
This recipe is also wonderfully vegan, making it suitable for those who follow plant-based diets or simply want a lighter, wholesome option. Each spoonful offers a blend of textures and flavors—from soft, tender sweet potatoes to the slight bite of lentils and the freshness of leafy greens. With the right toppings, like vegan croutons or crunchy pumpkin seeds, every bite has a satisfying crunch that contrasts beautifully with the creamy soup base.
Ingredients for Sweet Potato Lentil Soup
When preparing this soup, gather the following simple ingredients.
- 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
- 7.5 cups (60 oz.) vegetable broth
- 1 cup green lentils
- 1 (15 oz.) can diced tomatoes
- 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)
- 2 cups chopped fresh kale
- Salt and pepper, to taste
- Optional toppings: vegan croutons, pumpkin seeds
How to Make Sweet Potato Lentil Soup Directions
Making this soup is simple and requires minimal hands-on time. Start by heating a large pot over medium heat. Add a small amount of water or vegetable broth—about 2 tablespoons—to prevent sticking, then sauté the onion, carrot, celery, and garlic until soft, about 3-4 minutes. This step releases the flavors of the vegetables and builds a strong foundation for the soup.
Next, add the sweet potatoes and cook for another 5-6 minutes, stirring occasionally. Add more liquid as needed to prevent sticking, ensuring the vegetables cook evenly without burning. Once your base vegetables are soft, add the remaining ingredients—vegetable broth, green lentils, diced tomatoes, bay leaves, and herbs. Stir well to combine everything and bring the soup to a gentle simmer.
Cook on medium-low heat for 35 minutes, allowing the lentils to soften and the flavors to meld together. During this time, you’ll notice the soup thickening slightly as the lentils release starch, creating a hearty and comforting texture. After 35 minutes, remove the pot from heat and stir in the chopped kale. Let it sit for 5 minutes; this will soften the greens without losing their vibrant color or nutrients.
Finally, remove the bay leaves and season the soup with salt and pepper to taste. At this point, your soup is ready to serve. The finished result is a colorful, aromatic, and hearty soup with tender sweet potatoes, flavorful lentils, and bright green kale, making each spoonful both comforting and satisfying.
How to Serve Sweet Potato Lentil Soup
Serving this soup can be as simple or as elegant as you like. For a quick weekday meal, ladle it into a bowl and enjoy it with a slice of crusty bread for dipping. For extra texture, sprinkle vegan croutons or pumpkin seeds on top—they add a satisfying crunch that complements the soft vegetables and lentils.
You can also pair it with a light side salad for a well-rounded meal or serve it in smaller portions as a starter for a larger dinner. If you’re planning to pack lunches, this soup reheats beautifully, maintaining its flavors and texture even after a day in the fridge. For a touch of freshness, you can garnish with a squeeze of lemon juice or a sprinkle of fresh herbs before serving.
This soup is naturally filling, so you’ll find it keeps you satisfied longer than many other lighter soups. It’s perfect for cozy nights in, meal prepping for the week, or impressing friends and family with a wholesome, homemade dish that looks as good as it tastes.
Expert Tips: Sweet Potato Lentil Soup
To make the most flavorful soup, start with fresh vegetables and herbs whenever possible. Fresh thyme, rosemary, and sage add a depth of flavor that dried herbs can’t fully replicate. However, if dried herbs are all you have, using 1/3 teaspoon of each works perfectly.
Cooking lentils properly is key. Keep the heat on medium-low to allow them to cook evenly without breaking down too much. Stir occasionally to prevent sticking, and adjust liquid levels as needed. If you prefer a slightly thicker soup, you can mash a portion of the sweet potatoes against the side of the pot to create a creamier texture.
Don’t skip the kale—it adds both color and nutrition. Adding it at the end ensures it retains its texture and nutrients. If you want to swap greens, just adjust cooking time based on the toughness of the leaves.
Season carefully. Since vegetable broth can vary in salt content, taste the soup before adding additional salt. Finally, don’t be afraid to experiment with toppings. Pumpkin seeds add crunch, croutons add texture, and a drizzle of olive oil can enhance the richness of the flavors.
How to Store Sweet Potato Lentil Soup
This soup stores exceptionally well. Let it cool completely before transferring it to airtight containers. You can keep it in the fridge for up to 5 days, making it ideal for meal prep or quick lunches.
For longer storage, freeze in individual portions for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stovetop. Avoid high heat to maintain the texture of the lentils and vegetables. The soup may thicken slightly when refrigerated or frozen, so add a splash of water or broth when reheating if needed.
Proper storage not only preserves the flavors but also makes this soup a convenient, go-to option for busy days. It’s easy to have a hearty, homemade meal ready with minimal effort, which is one of the many reasons this recipe is so beloved.
Variations of Sweet Potato Lentil Soup
This soup is highly adaptable, allowing you to personalize it to your tastes. If you’re not a fan of sweet potatoes, you can use white potatoes, butternut squash, or any root vegetable you enjoy. For a different protein, swap lentils for canned beans like chickpeas or black beans. Add them at the end to maintain their shape and texture.
You can also experiment with different greens. Spinach, Swiss chard, or collard greens work well if you prefer something milder or have a different green on hand. Herbs can be adjusted to suit your taste—more rosemary for a fragrant kick or extra sage for a deeper, earthy flavor.
For a richer texture, you can puree a portion of the soup with an immersion blender, creating a creamy base without adding dairy. This flexibility ensures you can make the soup your own while keeping it healthy, filling, and delicious.
Frequently Asked Questions about Sweet Potato Lentil Soup
What makes Sweet Potato Lentil Soup healthy?
Sweet potatoes are packed with vitamins and fiber, while lentils provide plant-based protein. Combined with fresh vegetables and leafy greens, this soup is nutrient-dense and filling without being heavy.
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. It keeps in the fridge for up to 5 days and can be frozen for longer storage. Just reheat gently on the stovetop.
Can I use canned lentils instead of dry green lentils?
You can, but add them at the end with the greens to prevent overcooking. Adjust cooking time as canned lentils are already soft.
Can I replace kale with other greens?
Absolutely! Spinach, Swiss chard, or collard greens all work well. Adjust cooking times for tougher greens to ensure they are tender.
How can I make the soup creamier without dairy?
Mash a portion of the sweet potatoes or blend part of the soup with an immersion blender. Coconut milk can also be added for a richer texture.
Is this soup suitable for a vegan diet?
Yes, this recipe is entirely plant-based and vegan-friendly. All ingredients are naturally vegan.
Sweet Potato Lentil Soup
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 onion finely chopped
- 3 cloves garlic finely minced
- 1 carrot diced
- 1 stalk celery diced
- 1 large sweet potato cut into 1/2 inch cubes
- 7.5 cups vegetable broth (60 oz.)
- 1 cup green lentils
- 1 15 oz. can diced tomatoes
- 1 tsp fresh thyme or 1/3 tsp dried
- 1 tsp fresh rosemary or 1/3 tsp dried
- 1 tsp fresh sage or 1/3 tsp dried
- 2 cups chopped fresh kale
- Optional toppings vegan croutons, pumpkin seeds
Instructions
- Heat a large pot over medium heat. Add 2 tablespoons of water or vegetable broth to sauté the onion, carrot, celery, and garlic until soft, about 3-4 minutes.
- Add sweet potatoes and cook for another 5-6 minutes, stirring occasionally.
- Add vegetable broth, lentils, diced tomatoes, bay leaves, and herbs. Stir well and bring to a gentle simmer.
- Cook on medium-low heat for 35 minutes until lentils are soft.
- Stir in chopped kale and let sit for 5 minutes to soften.
- Remove bay leaves and season with salt and pepper to taste. Serve hot.
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