Lentil Sweet Potato Soup

Sweet Potato Lentil Soup

It’s the middle of summer and we’re in a heat wave so why am I cooking soup? Because Brian is not feeling well and can’t swallow hard food. I’ve made him all the smoothies he can stand so I’m moving over to warm and savory. I absolutely love this recipe because it is easy, healthy and delicious. It cooks for less than 1/2 hour so the house won’t get hot.

While I was making this soup last night Brian called out from the couch in our den and said something smelled really good. Honestly it smelled like I’d been slaving in the kitchen for hours.

sweet potoato, lentils, kale, onion, garlic, carrot
Veggies in Sweet Potato Lentil Soup

This soup requires little prep and just one pot. Six ingredients plus some herbs are all you need to make this hearty soup. I use red lentils because they don’t require soaking and they cook faster than other types of lentils.

leftover lentil sweet potato soup

This comforting soup was just what the doctor ordered. I had two servings, Brian had one and there was plenty left for lunch the next day.

Lentil Sweet Potato Soup
Lentil Sweet Potato Soup

Sweet Potato Lentil Soup

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Recipe by Jackie’s Veggie Kitchen Course: SoupsDifficulty: Easy


2 cup servings
Prep time


Cooking time




  • 1 small diced yellow onion

  • 4 cloves garlic

  • 1 Tbs. olive oil or garlic infused oil

  • 8 cups vegetable broth (I use water and Better than Bouillon Vegetable Base)

  • 4 cups chopped sweet potatoes

  • 1 1/2 cups dry red lentils

  • 2 tsp. ground cumin

  • 1 tsp. ground coriander

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. cayenne pepper (optional)

  • 1 cups kale

  • 1 lemon juice of (or 1 Tbs. apple cider vinegar)

  • 2 chopped scallions (optional)


  • In a stockpot heat oil over medium heat for 30 seconds, add onions and garlic and saute until onions start to turn translucent, 3 to 4 minutes.
  • Add vegetable broth, sweet potatoes, red lentils, cumin, coriander, cinnamon and cayenne (if using). Increase heat to high, cover and bring to a boil.
  • Reduce heat to medium-low and simmer until sweet potatoes and lentils are very tender, 15 minutes or so). Stir in kale and lemon or vinegar. Cook until kale has wilten, 2-3 minutes.
    Season with salt and pepper to taste.
  • Top with scallions and roasted cashews (if desired) and serve.

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