This Vegan Sweet Potato and Lentil Soup is the perfect cozy meal loaded with fresh ingredients that is hearty, delicious, and super filling!
Let me start off by saying this is literally the BEST soup I’ve ever tasted. I promise I’m not exaggerating. Not. Even. A. Little.
I first had this at my girlfriend’s house during one of our many girl’s nights and was completely shocked at how delicious this was! Folks this is not a bland soup by any stretch of the imagination – the spices that go into it make this incredibly flavorful and they just blend so perfectly. I mean we’re talking cinnamon, coriander, cumin, ginger…it gets pretty intense.
This is a vegan recipe that was created by the one and only Alisha Silverstone (“As if!”….yeah you know the cult classic I’m referring to) and this can be modified however you’d like! I chose to use spinach since I already had some that I needed to use up, but next time I’ll definitely be trying kale. Make sure that you add all the spices listed, the combination is what really makes this soup amazing!
So I realized this is my last weekend in my little apartment that I’ve lived in for the past 5 years. I’m really excited to leave, but it’s still so bittersweet. Still, I can’t wait to share with you my new house once I get everything in order! One of my favorite things about reading other blogs is checking out their gorgeous home tours, and I finally get to post one! Might take me a little while, but it will be done.  Happy Friday!!
Vegan Sweet Potato and Lentil Soup
Ingredients
- 2 Tbsp safflower oil
- 1 medium onion, diced
- 2 small tomatoes, diced
- 1 tsp fresh ginger, minced
- 1 1/2 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. ground coriander
- 1/2 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- Pinch of sea salt
- 2-3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 7 cups vegetable broth
- 1 cup brown lentils, rinsed
- 1 cup baby spinach or kale
Instructions
- In a large pot, heat oil over medium heat and saute onion for about 2 minutes, until soft.
- Stir in tomatoes and ginger, cooking an addition 3 minutes. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure its to your liking.
- Next add the sweet potatoes, broth and lentils.
- Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
- Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oooh that looks delish! I must try this recipe out 🙂
I have made this soup about 4 times now. My work is having a vegetable challenge and this soup contains 4 top choices: lentils, spinach, tomato, and sweet potato. Amazing how a soup so wonderfully delicious is also very good for you. This will be a lifetime staple for me during the winter months.
Thank you! Felicia, AZ
Thank you so much for sharing this! Did it for the first time today and it’s the best soup I’ve tried in my entire life!
Oh my god this was Really tasty! Thanks a lot for sharing this 🙂
Just made this soup for dinner. Didn’t have ginger, cayenne or green lentils so substituted with chili flakes and red lentils. It was sooooo good! Perfect for a rainy day in London. Two words – love it!!
That looks amazing!
This. Soup. Is. Phenomenol!! I just made this for dinner….and let’s just say one bowl wasn’t enough 🙂 Thanks for the recipe. Its definitely a keeper!
Just made this for dinner and the whole family LOVED it, including my 3 1/2 year old! Thank-you!
Mirissa – Vancouver, BC
This was amazing! Has anyone tried to freeze this? I normally try to make soups in bigger batches and freeze some for later, but this one might be a bit too “mushy” for freezing.
This does sounds like the best soup ever! I love the combination of sweet potato (I’d probably use pumpkin since it’s easier to find here in Thailand) and lentils. Yum!