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.
Fantastic recipe. Used red garner yams, better than bouillon vegetable base & frozen spinach. Love.
I made this on Sunday…..super simple and jam packed full of flavor. Def a keeper
Just made this and it is wonderful! Definitely making it often. It wasn’t very time consuming either. The only thing I did different was using a can of tomatoes because that was all i had and 1/2 tsp of powdered ginger because I did not have fresh. Also extra virgin olive oil instead of safflower. Very tasty! Tastes like everything I love about fall in a bowl!
So glad you enjoyed this Trish! 🙂
Excuse me exposing my ignorance here- but do you use raw lentils for the soup? For some reason I thought they’d need to be pre-soaked or something, but do they cook in the time stated in the recipe? Thanks. And again sorry for being such a novice.
I’m so sorry for missing this question! I do use raw lentils and haven’t needed to soak them at all as they soak up all the water they’re cooked in 🙂 I just like to rinse them a bit before adding to the soup!
The mixture of spices in the soup are delicious. Felt like I was eating at an Indian restaurant. Delicious! Saving this recipe to make often.
Wow!!! This soup is seriously amazing!! I’ve never tasted such a delicious soup, every spoonful was heaven!!!
There would be a huge different in nutrition for dry lentils, and as the instructions don’t specify, the current nutritional info only matches up with cooked lentils FYI! Making this tonight minus the safflower oil, and adding cauliflower rice!
Oh, and one more thing! I didn’t have any tomatoes on hand, so I subbed a few tablespoons of tomato paste and it worked so well! Man, my kitchen smelled good when that stuff was on the stove. =)
This recipe was absolutely delicious! I was afraid that all those spices would result in too much of a party-in-your-mouth stew, but it was so well balanced and almost comfort-food like! Thank you so much for this post! LOVE this. My husband did, too. Will definitely make again.