Sweet Potato Lentil Soup
A warm and comforting soup made with sweet potatoes and lentils, perfect for chilly days and packed with nutrients.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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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Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.