Easy Sweet Potato and Red Lentil Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Deglaze: Pour in 2 cups of vegetable broth and stir, scraping the bottom of the pot to loosen any flavorful browned bits.
- 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.
- Simmer Soup: Allow the soup to simmer partially covered for 10 minutes, letting the flavors meld and the ingredients soften.
- 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.
- 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
