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Hearty Sweet Potato and Lentil Soup

This Hearty Sweet Potato and Lentil Soup is the perfect simple weeknight dinner! Loaded with hearty sweet potatoes and protein packed lentils, it has the perfect blend of spicy and sweet. Don’t forget to eat it with some naan! 

Course Main Course, Soup
Cuisine American
Keyword lentil soup, plant based soup, sweet potato soup, vegan soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1 white onion, finely diced
  • 2 large sweet potatoes, diced into 1-1.5 inch cubes
  • 1/2 cup red lentils (see notes about lentils)
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp red pepper flakes
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper (if desired for extra heat)
  • 1/2 tsp salt
  • 4 cups vegetable stock
  • 1 (13.5 oz) can of full fat coconut milk
  • 1 tbsp olive oil
  • chopped peanuts + cilantro for garnish
  • more salt and pepper to taste if needed

Instructions

  1. First, take a moment to dice/slice all of the veggies. Dice the sweet potatoes (I didn't peel them!) into 1-1.5 inch cubes and set aside. Finely dice a white onion and finely mince the garlic.

  2. Add 1 tbsp of olive oil to a dutch oven. Add in diced onions and a pinch of salt and cook for 2-3 minutes. Add in minced garlic and cook for 1 minute.

  3. Add in sweet potatoes and then add in spices (turmeric, corinader, cumin, smoked paprika, red pepper flakes) and tomato paste and cook for 30 seconds or so, making sure the spices and tomato paste are coating the veggies. 

  4. Next, add in the lentils and the veggie broth. Add 1/2 tsp salt and a pinch of cracked black pepper, make sure you get the bottom of the pan deglazed with all the bits of flavor 

  5. Bring soup to a rolling boil and then reduce the heat to medium low to let it simmer and put the lid on top. Let cook for 18-20 minutes or until the lentils are tender and the sweet potatoes are fork tender. 

  6. Once they are fork tender, add in the can of coconut milk last and let it simmer for 5-10 more more minutes until thickened more. Taste and adjust seasoning if needed. 

  7. Top with cilantro and peanuts and additional red pepper flakes and enjoy! 

Recipe Notes

I used red lentils for this recipe which are prone to cook faster/get softer/fall apart more. I personally enjoyed the taste of them - but if you prefer your lentils to hold up better, I would recommend using brown lentils. 

If you prefer your soups creamy, I would recommend using an immersion blender for this soup.