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two bowls of vegetarian lentil soup with sweet potatoes
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Vegetarian Sweet Potato Lentil Soup

This sweet potato lentils soup is incredible! Simple to make, packed with flavor, great for meal prep and it's also vegetarian, vegan and gluten-free.
Course Soup
Cuisine American
Keyword lentil soup, lentil stew
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 204kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped button mushrooms
  • 1 cup chopped sweet potato
  • 2 garlic cloves , minced
  • 1 teaspoon sea salt (+ more to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup green or brown lentils
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 cups water
  • 1/4 cup tomato paste
  • 1 cup almond milk (or coconut milk depending on your preference)
  • 1 tablespoon lemon juice
  • 2 - 3 cups spinach

Instructions

  • Heat the oil in a large stockpot or dutch oven. Add onions and garlic, and saute until fragrant, about 3 minutes. Add the celery, carrot, potato, and mushrooms and saute for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook, about 2 minutes.
  • Add lentils and saute 1 - 2 minutes, then add the broth, water, and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover, and reduce to simmer for 30 minutes.
  • Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
  • For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!

Video

Notes

Other cooking method ideas:
  1. Slow Cooker: you could also totally make this sweet potato lentil soup in the slow cooker as well. Just add all the ingredients into your slow cooker, stir it together and let it cook. It should cook for 4 - 6 hours on low, 3 - 4 on high. Here's the slow cooker I have at home.
  2. Instant Pot: For this recipe, I'd say start with the saute setting to cook your veggies and then add the rest of the ingredients in. Cook it on high for about 10 minutes and let the pressure release naturally for 10 minutes. I have the 6qt Instant Pot and love it!
Note: I haven't tested these yet, so if you do, let us know in the comments!

Nutrition

Serving: 1.5cups | Calories: 204kcal | Carbohydrates: 34g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1225mg | Potassium: 825mg | Fiber: 13g | Sugar: 7g | Vitamin A: 9716IU | Vitamin C: 18mg | Calcium: 138mg | Iron: 4mg