Lentil and Sweet Potato Soup

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 6
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Welcome to a hearty and comforting dish that's perfect for any season: Lentil and Sweet Potato Soup. This delightful recipe is brimming with flavors, thanks to a mix of warm spices and fresh ingredients. It’s a bowl full of nutritious goodness, perfect for a cozy dinner or an impressive starter.

Ingredients for Lentil and Sweet Potato Soup

Lentils are the star of this soup, providing a hearty texture and earthy flavor. They’re rich in protein and fiber, making this dish both filling and nutritious. Olive oil acts as the base fat, helping to sauté the aromatics and adding a subtle richness. Onion and garlic form the aromatic foundation, lending depth to the soup's flavor profile. Sweet potatoes bring a touch of sweetness and a creamy texture when cooked. The ground cumin, smoked paprika, and cinnamon add warmth and complexity, elevating the taste without overpowering the other ingredients. Vegetable broth and water work together to create the soup's base, allowing the flavors to meld beautifully. A squeeze of lemon juice at the end brightens the dish, while fresh parsley provides a pop of color and freshness.

Tips & Tricks

  • For a creamier texture, blend a portion of the soup with an immersion blender before adding the parsley.
  • Adjust spices to your taste; you can add more smoked paprika for a deeper, smoky flavor.
  • If you prefer a thicker soup, reduce the amount of water slightly.
  • This soup freezes well, so make a double batch and save some for later.

Serving Suggestions

This Lentil and Sweet Potato Soup pairs wonderfully with a slice of crusty bread or a simple green salad. For an extra touch, top with crumbled feta or a dollop of yogurt for added creaminess.

Frequently Asked Questions

Can I use a different type of lentils?
Yes, but keep in mind that cooking times may vary. Red lentils cook faster and can become mushy, while green lentils will retain their shape better.
Can I make this soup ahead of time?
Absolutely! It actually tastes better the next day as the flavors have more time to meld.

Lentil and Sweet Potato Soup Recipe Walkthrough

Start by giving your lentils a good rinse under cold water. This helps remove any dust or debris from the drying process. Set them aside while you prep the other ingredients.

In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic. Let them sauté until they're soft and fragrant — this usually takes about 5 minutes. You’ll know they’re ready when the kitchen smells irresistible.

Add the diced sweet potatoes along with the ground cumin, smoked paprika, and cinnamon. Stir everything together and let it cook for another 2 minutes. This step toasts the spices and intensifies their flavors, setting the stage for a delicious soup.

Now, pour in the rinsed lentils, vegetable broth, and water. Give it all a good stir and bring the mixture to a boil. Once it starts bubbling, reduce the heat to a simmer. Let it cook for about 30-35 minutes, until the lentils and sweet potatoes are tender and cooked through.

Season the soup with salt, pepper, and a squeeze of lemon juice. This final touch balances the flavors, enhancing the soup's overall taste. Stir in the chopped parsley just before serving for a fresh finish.

Why You'll Love This Recipe

  • Quick and easy to prepare, requiring minimal effort.
  • Packed with nutrients and fiber, making it a healthy meal option.
  • Warm spices enhance natural flavors without overwhelming the palate.
  • Great for meal prep — it tastes even better the next day!
  • Customizable with simple variations to suit your taste.

Ingredients

1 cup dried brown lentils
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
4 cups vegetable broth
2 cups water
Salt and pepper to taste
Juice of 1 lemon
1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Rinse the lentils thoroughly under cold water.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until soft.
3. Stir in diced sweet potatoes, cumin, smoked paprika, and cinnamon, cooking for an additional 2 minutes.
4. Add lentils, vegetable broth, and water. Bring the mixture to a boil.
5. Reduce heat to a simmer and cook for 30-35 minutes until lentils and sweet potatoes are tender.
6. Season with salt, pepper, and lemon juice.
7. Stir in fresh parsley before serving.

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