Easy Sweet Potato and Red Lentil Soup Recipe

Introduction

This easy sweet potato and red lentil soup is a warm, comforting bowl packed with hearty vegetables and fragrant spices. It’s perfect for a cozy meal that’s both nutritious and full of flavor.

Ingredients

• ¼ cup olive oil
• 2 cups small diced yellow onions
• 1 cup diced carrots (optional)
• 1 cup diced celery
• 3 Tbsp chopped or thinly sliced garlic
• 2 tsp smoked paprika
• ½ tsp crushed red pepper (optional)
• 1 (6-ounce) can tomato paste (about ⅔ cup)
• 8 cups vegetable broth, preferably no- or low-sodium
• About 1½ pounds sweet potatoes or yams, peeled and small diced
• 8 ounces red lentils
• 2 tsp ground cumin
• 1 tsp ground coriander
• 8 ounces kale (Tuscan/lacinato/black kale preferred)
• 1½ tsp salt, or to taste

Instructions

1. Step 1: Gather and prep all ingredients. Check the lentils for any stones or debris and discard them. Rinse the lentils well under cold running water using a colander.
2. Step 2: Heat olive oil in a large pot or Dutch oven over medium-low heat. Add diced onions, carrots, celery, garlic, smoked paprika, and crushed red pepper flakes. Stir and cook for about 4 minutes until the vegetables soften, stirring occasionally.
3. Step 3: Push the vegetable mixture to one side of the pot. Add the tomato paste and cook for about 1 minute, then stir it together with the vegetables.
4. Step 4: Pour in 2 cups of vegetable broth and stir to loosen and scrape any browned bits from the bottom of the pot.
5. Step 5: Add the remaining broth, diced sweet potatoes, rinsed lentils, ground cumin, and ground coriander. Stir everything until well combined. Cover the pot and bring to a simmer, stirring occasionally to prevent the lentils from sticking.
6. Step 6: Simmer the soup partially covered for 10 minutes. Then stir in the kale and continue cooking until the kale, vegetables, and lentils are tender, about 5 more minutes.
7. Step 7: Season the soup to taste with salt. Turn off the heat and ladle the soup into bowls. Enjoy your warm, nourishing meal!

Tips & Variations

• For a smoother texture, use an immersion blender to partially puree the soup before adding kale.
• Swap kale for spinach or Swiss chard if you prefer a milder leafy green.
• Add a squeeze of lemon juice just before serving to brighten the flavors.
• Use smoked paprika for a subtle smoky depth, or substitute with regular paprika if unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils instead of red lentils?

Yes, but cooking times may vary. Red lentils cook faster and break down into a creamy texture, while brown or green lentils hold their shape more and take longer to cook.

Is this soup suitable for vegans?

Absolutely! This recipe uses vegetable broth and plant-based ingredients, making it naturally vegan and perfect for anyone following a plant-based diet.

Easy Sweet Potato and Red Lentil Soup Recipe

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★★★★★

4.6 from 131 reviews

This Easy Sweet Potato and Red Lentil Soup is a hearty, nutritious, and comforting dish packed with vibrant flavors from smoked paprika, cumin, and fresh kale. Perfect for a wholesome lunch or dinner, this vegan and gluten-free soup combines tender sweet potatoes, protein-rich red lentils, and a savory vegetable broth base, delivering both warmth and nourishment in every spoonful.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American, Mediterranean-inspired
• Diet: Vegan, Gluten Free

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 cups small diced yellow onions
• 1 cup diced carrots (optional)
• 1 cup diced celery
• 3 Tbsp chopped or thinly sliced garlic
• About 1½ pounds sweet potatoes or yams, peeled and small diced
• 8 ounces kale (Tuscan/lacinato/black kale preferred)

Spices and Seasonings

• 2 tsp smoked paprika
• ½ tsp crushed red pepper (optional)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1½ tsp salt, or to taste

Canned and Liquids

• ¼ cup olive oil
• 1 (6-ounce) can tomato paste (about ⅔ cup)
• 8 cups vegetable broth, preferably no- or low-sodium

Legumes

• 8 ounces red lentils

Instructions

1. Prep Ingredients: Gather and prep all ingredients according to the specifications. Carefully inspect the red lentils on a sheet pan to remove any stones or debris and then rinse thoroughly under cold running water using a colander.
2. Sauté Vegetables and Spices: Heat olive oil in a large pot or Dutch oven over medium-low heat. Add the onions, carrots, celery, garlic, smoked paprika, and crushed red pepper flakes. Stir and cook for about 4 minutes until the vegetables have softened slightly, stirring occasionally to prevent sticking.
3. Add Tomato Paste: Push the cooked vegetable mixture to one side of the pot. Add the tomato paste and cook it for approximately 1 minute to deepen its flavor, then stir it into the vegetables evenly.
4. Deglaze: Pour in 2 cups of vegetable broth and stir, scraping the bottom of the pot to loosen any flavorful browned bits.
5. Combine Main Ingredients: Add the remaining vegetable broth, diced sweet potatoes, rinsed red lentils, ground cumin, and ground coriander. Stir all ingredients until well combined. Cover the pot and bring the mixture to a simmer over medium heat, stirring occasionally to prevent the lentils from sticking to the bottom of the pot.
6. Simmer Soup: Allow the soup to simmer partially covered for 10 minutes, letting the flavors meld and the ingredients soften.
7. Add Kale and Finish Cooking: Stir in the kale and continue cooking for about 5 more minutes, until the kale, lentils, and sweet potatoes are tender.
8. Season and Serve: Season the soup to taste with salt. Turn off the heat, ladle the hot soup into bowls, and enjoy your nourishing meal. Buon Appetito!

Notes

• Red lentils can be substituted with yellow lentils if desired; avoid brown or green lentils as they require longer cooking times and will change the soup’s texture.
• For added richness, a splash of coconut milk can be stirred in after simmering.
• Adjust the crushed red pepper flakes to control the heat level according to your preference.
• This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
• Use low-sodium vegetable broth to better control the saltiness and keep sodium levels moderate.

Keywords: sweet potato soup, red lentil soup, vegan soup, healthy soup, gluten-free soup, easy soup recipe, autumn soup, plant-based protein soup