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.
I am a new vegan with poor shopping skills and enough sweet potatoes to feed a small army. I’m also a reluctant cook, lately motivated by hunger. This soup is way too pretty to pass up. Thanks for solving my dilemmas.
This soup was fantastic! I did add some garlic, a jalapeño, a splash of coconut milk, and chopped chives to garnish.
This soup is incredibly tasty! I made it today and OH-MY-GOD-I-CAN’T-WAIT-TILL-TOMORROW’S DINNER! :)))))
Thank you for the recipe!
greetings from Poland!
I made this recipe – it was FANTASTIC!! My husband loved it as well. Im curious – how is 1 1/2 cups only 123 calories – believe me I hope this is not an error bc I calorie count and I had 3 cups of it (I was holding a lories for it) but Ive read 1 cup of lentils to be 262 calories. I LOVED it and plan on making again even if the calories are higher
There is 1 cup of lentils in the entire recipe so unless you ate ALL the lentils in your one serving then it would be more, but one serving of this soup is 123 calories 🙂 Hope that helps!
Loved this recipe. I didn’t have everything on hand and substituted russet potatoes for sweet, but it was still amazing. This is my new go to lentil soup recipe! Thank you!
I wrote about it on my blog and linked back here for the original recipe. I really enjoy reading your blog and have pinned a few of your recipes. They’re always a hit!
I made this soup for lunch with friends at my annual holiday baking party. Best. Soup. EVER!!! Next time I’m doubling the recipe. 😉
This soup was so different from anything I’ve made and I loved it! I also made it non-vegan and added some lean ground turkey … it was so hearty and filling – a perfect winter soup! Thanks Kelly 🙂
I made this soup last night and it was AMAZING! I have already recommended it to @ 5 people and it immediately got written in my recipe book. I added @ 3 cups of spinach, though and it was a perfect amount! Thanks!!!
So glad you enjoyed it!! 🙂
I just recently made this soup and it was wonderful! This was my first time cooking with sweet potatoes and lentils, so I was a little nervous, but everything went great. The only thing I did different was keep the skins on the potatoes (personal preference) and added a bit more ginger/cinnamon 🙂
This is soooo delicious! Thanks for the recipe 🙂 I love the nice thick broth. By the way, my husband decided to add quinoa to his portion. Turns out quinoa goes very well with the soup.