This lentil soup with sweet potatoes is a warm, comforting, and incredibly flavorful dish, perfect for a chilly evening or a cozy weekend lunch. It's surprisingly easy to make, even for beginner cooks, and the results are nothing short of amazing! This recipe is a family favorite and I'm so excited to share it with you.

I first discovered this recipe during a backpacking trip in the Oregon Cascades. After a long day of hiking, there was nothing more satisfying than a warm, hearty bowl of this soul-soothing soup. It’s a beautiful mix of earthy flavors and warming spices – the perfect fuel for adventures (or relaxing evenings on the couch, let's be real). Give it a try and let me know what you think!

Lentil Soup with Sweet Potatoes

Name: Lentil-Soup-with-Sweet-Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup Red lentils; 1 medium, peeled and diced Sweet potatoes; 1/2 medium, chopped Onion; 1 medium, chopped Carrots; 1 stalk, chopped Celery; 4 cups Vegetable broth; 1/2 cup Coconut milk; 1 teaspoon Curry powder; 1 tablespoon Olive oil; to taste Salt and pepper; for garnish Fresh cilantro

This simple yet satisfying lentil soup recipe features sweet potatoes for a touch of natural sweetness and warming spices for a flavorful and comforting meal. It's easy to make and perfect for a weeknight dinner or a weekend lunch.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First, rinse your lentils really well under cold running water. This helps remove any debris and ensures a smoother texture. It also seems to help them cook more evenly somehow, which is weird but true!
Next, chop up your onion, carrots, and celery. I like to dice mine fairly small, about 1/4-inch pieces. I know, it's tedious, but don't skip this step if you care about the overall taste of the soup-- trust me. This part is key to getting that perfectly balanced flavor.
In a large pot or Dutch oven, heat up about a tablespoon of olive oil over medium heat. Add the chopped vegetables and cook for about 5-7 minutes, or until the onions have softened and become translucent. Don't rush it; low and slow is the secret to amazing flavor development.
Now, add your rinsed lentils to the pot. Stir well to combine everything.
Next, pour in the vegetable broth and add the diced sweet potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender. If the soup becomes too thick while simmering you may need to add more broth, but feel free to experiment until you achieve the right consistency.
Once the lentils and sweet potatoes are cooked through, carefully use an immersion blender to partially or fully puree the soup. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender (in batches, be careful of hot liquids!) and blend until smooth. I prefer a slightly chunky soup, so I only partially blend mine.
Stir in the coconut milk and curry powder. Heat through for a few minutes, and then remove the pot from the heat. Taste and adjust seasonings as needed. A dash of salt and pepper is always a good idea. Or maybe some lemon juice too!
Garnish your soup with a little bit of fresh cilantro and serve. If you have some crusty bread or crackers, that would pair well with the soup. Enjoy!
Optional: For an extra flavorful twist, add a teaspoon of brown sugar along with the curry powder. This enhances the sweetness of the sweet potatoes.

📝 Notes

Adjust the amount of curry powder to your liking. Start with less and add more if needed.
Feel free to add other vegetables, such as spinach or kale, during the last few minutes of cooking.
For a creamier soup, use full-fat coconut milk.
Leftovers are great for lunch the next day!