Easy Sweet Potato Lentil Soup Recipe

If you’re on the hunt for a cozy, hearty meal that’s both nourishing and easy to whip up, I have just the thing for you. This Easy Sweet Potato Lentil Soup Recipe has quickly become one of my favorite go-tos — and trust me, it’s fan-freaking-tastic. It’s packed with flavor, loaded with wholesome ingredients, and perfect for any day you want to feel comforted without spending hours in the kitchen. Let me take you through every step to make sure your bowl turns out just right.

this …

Ingredients You’ll Need

The magic in this soup lies in how the earthy lentils blend perfectly with sweet potatoes and aromatic herbs. Each ingredient plays a role in building layers of flavor while keeping it simple, which is something I always appreciate—especially on busy days.

• Onion: Adds a savory base; I finely chop it for even cooking and easy blending of flavors.
• Garlic: Fresh garlic gives a subtle punch—don’t skip it!
• Carrot: Sweetness and texture come from here—dicing small helps it cook evenly.
• Celery stalk: This provides a subtle freshness that balances out the soup nicely.
• Sweet potato: The star ingredient — I prefer cutting it into ½ inch cubes so it cooks perfectly in the soup.
• Vegetable broth: A flavorful liquid base; I like using low-sodium versions so I can control the salt content.
• Green lentils: They hold their shape well and add a lovely earthy flavor plus protein.
• Diced tomatoes: Canned works fine, and they add a slight acidity that brightens the soup.
• Bay leaves: These infuse the broth with subtle, aromatic notes that elevate the soup.
• Fresh thyme, rosemary, sage: These herbs add depth and earthiness; fresh is best, but dried works in a pinch.
• Kale: Adds color, nutrients, and a bit of bite—feel free to swap for spinach if you prefer tender greens.
• Salt and pepper: Essential for seasoning to taste at the end.
• Vegan croutons: Optional, but I love the crunchy texture contrast.
• Pumpkin seeds: Another topping I swear by for a bit of crunch and nuttiness.

Variations

I love how flexible this soup is—you can make it your own with just a few swaps. Play around with it and see what works best for your palate or pantry!

• Use potatoes instead of sweet potatoes: When I first tried white potatoes, the soup still came out delicious, offering a less sweet, more neutral flavor.
• Swap lentils for beans: If you don’t have lentils on hand, canned beans like cannellini or chickpeas can be tossed in at the end; just add the greens along with the beans to avoid overcooking.
• Greens swap: Kale’s my favorite for texture, but spinach or Swiss chard are great substitutes and cook faster.
• Adjust herbs: Dried herbs work fine if fresh aren’t available—just reduce the amount to about a third—they pack more punch!

How to Make Easy Sweet Potato Lentil Soup Recipe

Step 1: Sauté the aromatics perfectly

Start by heating 2 tablespoons of water or vegetable broth in a large pot over medium heat. Add the finely chopped onion, diced carrot, celery, and minced garlic. Sauté these until they’re soft and fragrant, about 3-4 minutes. Keep an eye on them and add extra broth or water a little at a time if the pot seems dry; I’ve learned this trick so my veggies never stick or burn, giving the best flavor without scorching.

Step 2: Cook the sweet potatoes just right

Next, add your cubed sweet potatoes to the pot. Cook them with the aromatics for about 5-6 minutes, stirring occasionally. Again, adding small amounts of liquid helps prevent sticking—this is crucial because sweet potatoes can burn at the bottom if the pan’s too dry. You’ll notice the sweet potatoes start to soften, which makes your soup velvety and naturally sweet.

Step 3: Add the rest and simmer

Now it’s time to pour in the vegetable broth, lentils, canned diced tomatoes, and toss in those aromatic bay leaves plus fresh herbs (thyme, rosemary, sage). Give everything a good stir, bring it to a gentle simmer, and lower the heat to medium-low. Let it cook uncovered for about 35 minutes, or until the lentils and sweet potatoes are tender. This slow simmer is when all the flavors beautifully marry together—you’ll want to resist stirring too much so the lentils hold up nicely.

Step 4: Finish with greens and seasoning

Once your lentils and sweet potatoes are soft, remove the pot from heat and stir in the chopped kale. Let it sit for about 5 minutes; the residual heat will gently wilt the greens without turning them mushy. Finally, fish out the bay leaves, season with salt and pepper to your taste, and you’re ready to serve.

How to Serve Easy Sweet Potato Lentil Soup Recipe

Garnishes

I love topping this soup with crunchy vegan croutons—they soak up just enough broth without getting soggy immediately. Pumpkin seeds sprinkled on top add a lovely nutty crunch and a pop of color. Sometimes a swirl of coconut yogurt or a sprinkle of fresh herbs works wonders too.

Side Dishes

My family goes crazy for pairing this soup with crusty whole-grain bread or a big green salad dressed in lemon vinaigrette for a fresh contrast. Roasted Brussels sprouts or a simple avocado toast make fantastic side options as well.

Creative Ways to Present

For special occasions, I like serving this soup in rustic bread bowls or layering it in glass jars for a pretty, ready-to-go lunch option. Adding a sprinkle of chili flakes or paprika right before serving adds color and a little zing that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Easy Sweet Potato Lentil Soup in airtight containers in the fridge for up to 4 days. It tastes even better the next day as the flavors continue to meld. Just be sure to add any crunchy garnishes right before eating so they stay crisp.

Freezing

This soup freezes beautifully! I portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge then gently reheat on the stove with a splash of broth or water to refresh the texture.

Reheating

When reheating, do it slowly on low to medium heat and stir occasionally to prevent sticking. Adding a little broth or water helps if it thickens up too much. I avoid the microwave as it can cook unevenly and change the texture of the lentils.

FAQs

Final Thoughts

This Easy Sweet Potato Lentil Soup Recipe has totally changed how I think about weeknight dinners—simple ingredients that come together to make something incredibly satisfying and good for you. I love sharing it with friends because it’s approachable, forgiving, and absolutely delicious. Give it a try and I promise you’ll reach for this recipe again and again, especially when you want comfort without fuss. Happy cooking, and enjoy every cozy bowl!

Print