Sweet Potato Soup with Lentils is a hearty, filling vegan soup that will warm you up this fall and winter. Vegetables, lentils, sweet potatoes and spices and simmered to create the perfect stew to pair with a crust piece of bread! This soup also freezes well for later.

SWEET POTATO SOUP WITH LENTILS  

The weather is getting cooler and I have soups on rotation in my house. 

Lentil soups are one of my favorites to make and great for weekly meal prep. They are one of my favorite comfort foods.

I love a good red lentil soup recipe like this Moroccan Carrot Red Lentil Soup, Moroccan Red Lentil Soup, Lebanese Lentil Soup and this Slow Cooker Lentil Soup. 

Today’s Sweet Potato Soup with Lentils is another great lentil soup recipe to add to the rotation. 

This soup has a lot to love – it is vegan, filling, healthy and makes great leftovers. I like to make a big batch and use it for leftovers. 

In fact, I think it tastes better the next day when the spices really meld together. 

As we head into winter I like to make a few batches of these types of soups and freeze some for later.

It makes an easy dinner that you can pull out during the week when you are in a pinch! 

WHAT INGREDIENTS ARE IN THIS SWEET POTATO SOUP?

This soup uses simple ingredients that you might have in your pantry:

• ONION

• CARROTS

• CELERY

• SPICES

• DICED TOMATOES

• VEGETABLE BROTH OR VEGETABLE STOCK

• LENTILS

• SWEET POTATO

• SPINACH

• PARSLEY

HOW DO YOU MAKE THIS LENTIL SOUP RECIPE?

In a large pot or large saucepan heat 2 tablespoons of olive oil over medium high heat.

Add the sweet onion and garlic and saute for 2 minutes.

Add the carrot and celery and continue to sauté for another 4 minutes.

Add the paprika, oregano, cumin, thyme, salt and pepper and saute for another 3-4 minutes or until the spices bloom and become fragrant.

Add the diced tomatoes, broth, bay leaves, lentils and sweet potato and stir well.

Turn the heat to medium heat and bring the soup to a low simmer and let simmer for another 30 minutes or until the lentils and sweet potato become tender, stirring occasionally.

If you want some of the stew to be thinner you can pull half of it out and use an immersion blender to make half of the soup thinner and pour it back in.

Stir in the spinach and fresh parsley and let the spinach wilt which takes about 3-4 minutes.

Serve the stew warm with extra fresh parsley, crushed red pepper flakes, a lemon wedge and feta cheese or Greek yogurt {for non-vegan version}.

Store the soup in an airtight container for up to 5 days. 

TIPS FOR MODIFYING THIS LENTIL SWEET POTATO SOUP RECIPE

BEANS: Try adding beans to accompany the lentils in this soup.  Two options I love to use are chickpeas or white beans. 

LENTILS: You can use different types of lentils lentils. Try red lentils, brown lentils, green lentils or yellow lentils. 

VEGETABLES: You can add additional vegetables to this soup too. Some options are bell peppers, cauliflower, jalapeños for spice, zucchini, or potatoes.

SPICES: You can add chili powder, garam masala, curry powder, Italian seasoning, cayenne pepper or dill 

GARNISH: Garnishes are always a great way to take a soup to the next level. Some garnishes I love in this lentil soup is feta cheese {of course the soup won’t be vegan if you use feta}, fresh cilantro and parsley, Greek or plain yogurt swirled in to create a thicker, creamier soup.

GINGER: You could add fresh ginger to this soup. It would be a healthy addition. 

GRAIN: Sometimes I like to add a grain to my soups. You can try brown rice, white rice or quinoa. 

MEAT: If you want to add meat to your soup try adding sausage, diced chicken, ground pork or even some crispy bacon. 

THICKENING: You can use tomato paste to help thicken this soup. 

CITRUS: You can add citrus to the soup to add a brightness and citrus flavor. Try lime juice or lemon juice. 

WHY SHOULD I MAKE THIS SWEET POTATO LENTIL SOUP

This soup is vegan, gluten-free and protein packed. It offers you a good dose of vitamins from the carrots, spinach, spices and the lentils. 

I also love that this soup freezes so well. Make a big batch of it and save half for later.

Portion it out so you can pull it out when you need a healthy lunch option.

A tip before freezing: allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months.

When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through. 

WHAT SHOULD I SERVE WITH THIS SOUP

OTHER SOUP RECIPES YOU MIGHT LIKE: 

WHITE BEAN SOUP

INSTANT POT BEEF STEW RECIPE

INSTANT POT BROCCOLI CHEESE SOUP

TORTELLINI SAUSAGE SOUP

ZESTY BEAN POSOLE SOUP

CREAMY CAULIFLOWER SOUP