Lentil and Sweet Potato Soup (2024)

Warm up from the inside out with this hearty, comforting, satisfying crockpot or stovetop lentil and sweet potato soup. It’s flavor-packed, filling, and loaded with good-for-you fiber and protein! + It’s gluten-free, dairy-free, vegetarian & vegan!

Nourishing and Cozy Sweet Potato and Lentil Soup

Every time the weather becomes even a little chilly, you’ll find us happily cycling through a rotation of crowd-pleasing, cozy, comforting vegan mains like baked mac n cheese, shepherd’s pie, and this lentil and sweet potato soup for warm and satisfied tummies around the table.

Honestly, this lentil and vegetable soup hits the spot in every way. It’s made with only simple, inexpensive plant-based ingredients that somehow create BIG flavors with the contrast of earthy lentils, the sweetness of sweet potatoes, and full-bodied savoriness of other veg. All while being loaded with fiber, plant-based protein, antioxidants, and LOTS of nutrients.

It’s also really simple to make in just one pot, on the stove, or in a crockpot in as little as 50 minutes. The resulting soup is so cozy and satisfying the entire family will enjoy it. Plus, if you manage to have leftovers (highly recommended), then you’ll be happy to hear it’s meal-prep and freezer-friendly, too.

Looking for more cozy vegan soup ideas? Check out our split pea soup, carrot lentil soup, peanut butter soup, or chickpea noodle soup.

The Ingredients and Substitutes

• Lentils: We used dried brown lentils, but green lentils will also work. We don’t recommend using red lentils unless you want a mushier consistency.
• Mirepoix: Make a full-bodied vegetable lentil soup recipe with red onion, carrot, and celery. To save time, use a pre-prepared mirepoix mix.
• Sweet potatoes: We use fresh sweet potatoes, but frozen and pre-chopped sweet potatoes should work well, too. For substitutes, refer to the FAQs.
• Other vegetables: (Optional) Bulk up the recipe and make heartier vegetable and lentil soup with the addition of spinach/kale and red/green bell pepper.
• Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
• Tomatoes: Use high-quality, canned crushed or diced tomatoes (regular or fire-roasted).
• Water: Or vegetable broth (regular or reduced sodium) for more flavor.
• Oil: Use any neutral cooking oil, like olive oil or avocado oil.
• Seasonings: All you need is cumin, paprika, sea salt (or soy sauce for umami-rich saltiness), and black pepper. We also highly recommend dried thyme and coriander.
• Lemon juice: To brighten and add depth (or try lime juice or apple cider vinegar).
• Parsley: To garnish for a hint of freshness and color.

What Could I Add to Vegetable Lentil Soup?

• Moroccan sweet potato lentil soup: Add some cinnamon and turmeric.
• Other seasonings: Change the flavor of this vegetable and lentil soup with spices like cayenne or chili powder, ginger powder, or curry powder. You could also experiment with other herbs — fresh or dried — like rosemary or sage.
• Nutritional yeast: For a subtle, umami-rich, nutty, ‘cheesy’ flavor.
• More vegetables: Bulk up this recipe for lentil soup with vegetables like peas, zucchini, cauliflower, broccoli, mushrooms, etc.
• Protein: Boost the protein even more with tofu, vegan sausage, or beans (chickpeas, kidney beans, cannellini, etc.).
• Grains: Make a super hearty soup with cooked quinoa, rice, barley, etc.
• Creamy lentil soup: Add some full-fat canned coconut milk or dairy-free cream.

How to Make Lentil and Sweet Potato Soup

• First, sort through (to remove debris) and rinse the lentils. Then, finely dice the onion, carrot, and celery, peel and dice the sweet potato into ½-inch pieces, and mince the garlic.

• Meanwhile, heat the oil in a large, heavy-based Dutch oven/saucepan over medium-high.
• Once hot, sauté the onion, garlic, carrot, celery, and (if using) bell pepper for 3 minutes. Then, add all the seasonings and sauté for a further minute.

Blooming the spices increases and elevates their flavor, so don’t skip this step.

• Add the diced tomatoes and stir. Then add the sweet potatoes, lentils, and water (or broth), stir, and bring to a boil.

• Reduce the heat to a simmer, cover with a lid, and cook for 25 minutes until the lentils and vegetables are tender.

The sweet potato should be tender but not so soft that it’s beginning to disintegrate. If they’re a little firm, cook for a further 5 minutes.

• When ready, turn off the heat, stir in the spinach or kale (if using), cover with a lid, and leave to sit for 5 minutes.
• Finally, taste and adjust the seasonings if desired, then squeeze in the lemon juice, sprinkle in the parsley, stir, and enjoy!

Slow Cooker Lentil Soup

Prefer a set-it-and-forget-it dish? Try making this brown lentil soup in a slow cooker instead. Get it going in the morning, and it’ll be ready to serve come dinner time.

1. Complete bullet points 1 to 3 as written above, then for bullet point 4, transfer everything (except the spinach/kale, parsley, and lemon) to a crockpot.
2. Cover and cook over LOW for 7-9 hours (check on it occasionally, and add more broth/water if necessary) or on HIGH for 3-4 hours.
3. Stir in the spinach/kale and leave it for several minutes for the spinach to wilt, then add the parsley and lemon – enjoy!

FAQs

Pro Recipe Tips

• For a soupier consistency: Add more water/vegetable broth.
• To adjust consistency: Blend just a portion (for thickness) or all the soup (for a smooth lentil & sweet potato soup) with an immersion blender or jug blender.
• Experiment with veggies: Bulk up the soup and empty your produce drawer for this soup recipe based on what’s available/in season.
• To make it oil–free: Replace the oil with ¼ cup water/broth instead.
• It will taste even better on day two! So we highly recommend making enough for leftovers. The time really gives the flavors a chance to meld.

Serving Suggestions

This lentil soup with sweet potato and vegetables is loaded with nutrients, hearty, and satisfying – making it great to enjoy alone or in smaller portions with:

• A dollop of vegan yogurt – over the top when serving for tangy creaminess
• Crusty bread, cornbread, or garlic bread
• A simple sandwich/ vegan grilled cheese
• Crackers or tortilla chips
• A simple side salad (like a garden salad, kale salad, Caesar salad, etc.)
• Extra veggies (like broccoli, Brussels sprouts, cauliflower, carrots, etc.)

Storage Instructions

Leave the lentils sweet potato soup to cool, then store any leftovers in an airtight container in the refrigerator for 4-5 days. It’ll taste even better on day two.

You can also freeze it in Ziplock/Stasher bags (spread flat), a silicone muffin tray, or freezer-safe containers for 3-4 months. Leave it to thaw in the fridge overnight.

Reheat the brown lentil soup either in a microwave (1-2 minutes) or on the stovetop over medium-low heat until warmed through. If needed, add a little more broth/water.

More Lentil Soup Recipes

• Spicy lentil soup
• Lentil potato soup
• Curried butternut squash lentil soup
• Red lentil stew
• Root vegetable lentil stew

Photos byAlfonso Revilla