Creamy, flavorful, and easy to make, this Red Lentil Sweet Potato Soup comes together quickly in just 1 pot.
This vegan, dairy-free, and gluten-free recipe is a filling and comforting meal for dinner or a delicious side when you want something warm and satisfying.
If you enjoy lentil soups, don't miss my carrot red lentil soup and red lentil tomato soup.
When the weather turns cooler, creamy soups are one of the first things I want to make, and this red lentil sweet potato soup has become a favorite in my kitchen.
I enjoy experimenting with different vegetables, legumes, and seasonings, as you can see in my sweet potato pumpkin soup and lentil beet soup, and this recipe is another delicious combination worth trying.
Sweet potatoes give the soup a gentle sweetness and creamy texture, while red lentils add an earthy flavor and make every spoonful hearty and satisfying.
I love serving it with roasted pumpkin seeds, fresh parsley, and my red lentil bread for a cozy meal that is simple, filling, and full of flavor.
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🍠Ingredients
- Red lentils
- Sweet potatoes
- Onion & garlic
- Vegetable broth
- Olive oil
- Lemon juice
- Salt & spices (ground cumin, ginger powder, paprika, turmeric powder, ground black pepper)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Sweet Potato Soup
Sauté the onion, garlic, and spices: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the garlic, ground cumin, ginger powder, paprika, turmeric, and black pepper, and cook for 30 seconds, stirring constantly, until fragrant.
Cook the soup: Add the red lentils, chopped sweet potatoes, vegetable broth, and salt. Stir everything together and bring the soup to a boil. Reduce the heat, cover the pot, and simmer for about 20 minutes, or until the sweet potatoes and red lentils are soft and tender. Stir in the fresh lemon juice.
Blend until creamy: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Serve the soup warm, topped with roasted pumpkin seeds and fresh parsley.
📋Substitutions
- Lentils: You can use red, green, yellow, or brown lentils. Adjust the cooking time as needed.
- Add carrots: Add 1-2 chopped carrots along with the sweet potatoes for extra sweetness and flavor.
- Vegetable broth: Water can be used instead, but vegetable broth gives the soup much more flavor.
- Add greens: For extra color and freshness, stir in a handful of chopped spinach or kale after blending the soup. Let it cook for 2-3 minutes, just until the greens are wilted and tender.
💡Marinela's Tips
- Rinse the lentils: Always rinse red lentils under cold water before cooking to remove any dust or small debris.
- Cut evenly: Cut the sweet potatoes into similar-sized pieces so they cook evenly.
❓Frequently Asked Questions (FAQ's)
Yes. You can enjoy it chunky or mash some of the sweet potatoes and lentils with a potato masher for a thicker, rustic texture.
Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
📖 Recipe
Red Lentil Sweet Potato Soup
Equipment
- 1 Cooking pot
- 1 immersion blender
Ingredients
- 1 cup red lentils rinsed, drained
- 2 + ½ cups sweet potatoes peeled, chopped (375 g /13.2 oz)
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tablespoon olive oil or any vegetable oil
- 5 cups vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon ginger powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon turmeric powder
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the garlic, cumin, ginger, paprika, turmeric, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.1 medium onion, 3 cloves garlic, 1 tablespoon olive oil, ½ teaspoon ginger powder, ½ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon turmeric powder, ¼ teaspoon ground black pepper
- Add the rinsed red lentils, chopped sweet potatoes, vegetable broth, and salt. Stir well and bring to a boil.1 cup red lentils, 2 + ½ cups sweet potatoes, 5 cups vegetable broth, 1 teaspoon sea salt
- Reduce the heat, cover, and simmer for 20 minutes, or until the sweet potatoes and lentils are tender.
- Use an immersion blender to blend the soup until smooth and creamy. Stir in the lemon juice and taste. Adjust the salt and spices if needed.
- Serve warm, topped with roasted pumpkin seeds and fresh parsley. Enjoy with a slice of red lentil bread for a filling and comforting meal.
Notes
- Lentils: You can use red, green, yellow, or brown lentils. Adjust the cooking time as needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a splash of broth when reheating.
Nutrition
🍽Serving Suggestions
If you try this red lentil sweet potato soup, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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