Sweet Potato & Red Lentil Soup

Sweet Potato & Red Lentil Soup

Sweet Potato & Red Lentil Soup

Course: Soup, Vegetarian


Prep time


Cooking time


Vegetarian delight alert! The Sweet Potato & Red Lentil Soup is a gem for all my plant-based pals out there. Now, I’m not the biggest meat fan, and this soup has become my go-to. On the flip side, my meat-loving partner doesn’t share my enthusiasm – a shame because taking a break from meat, especially with a recipe this tasty, is a healthy win.

Historically, plant-based goodness has been celebrated across cultures for centuries. Picture ancient gatherings where vibrant veggies took center stage, paving the way for dishes that stood the test of time.
Now, let’s talk health. This soup is a nutrient-packed powerhouse. Sweet potatoes bring a touch of sweetness, red lentils add protein, and a colorful medley of veggies like carrots and spinach make it a vitamin-rich extravaganza. It’s like a symphony of flavors that not only delights the taste buds but also nourishes the body.
Cooking it up is a breeze. Imagine sweet potatoes and lentils simmering in vegetable broth, while a sautéed mix of onions, carrots, and celery adds a golden touch. It’s like a culinary dance where each ingredient plays a vital role, creating a harmonious bowl of goodness.
Calorie watchers, rejoice! This soup is a low-calorie superstar, providing a satisfying and healthy option. It’s like hitting the jackpot – indulging in flavor without compromising on your health goals.
So, whether you’re a seasoned vegetarian or just looking for a meatless marvel, the Sweet Potato & Red Lentil Soup is a winner. Ladle it into bowls, garnish with parsley, and savor a wholesome treat that’s as good for your taste buds as it is for your well-being.


  • 1 liter (35.2 fl oz) vegetable broth

  • 200 g (7 oz) carrots, diced

  • 100 g (3.5 oz) diced celery

  • 120 g (4.3 oz) diced onion

  • 150 g (5.3 oz) baby spinach

  • 500 g (17.6 oz) sweet potatoes, diced

  • 200 g (7 oz) red lentils

  • 400 g (14.3 oz) skinless diced tomatoes

  • 26 g (0.93 oz) ginger, chopped

  • 3 cloves of garlic, minced

  • 350 g (12 oz) water

  • 2 tbsp fresh chopped parsley

  • 42 g (1.5 oz) vegetable oil


  • Add sweet potatoes, red lentils, vegetable broth and water to the saucepan with salt to taste. Bring the mixture to a boil and simmer for 5 minutes.
  • In the meantime, let’s start preparing the vegetables. Add onion, carrots and celery to the frying pan and saute until golden brown.
  • Add ginger, garlic and spices to the vegetables in the frying pan and saute everything together for another 1 minute, stirring constantly.
  • Now add vegetables and tomatoes to the saucepan. Cook the soup for another 10 minutes or until the lentils and sweet potatoes become tender.
  • Finally, add the spinach and half the parsley to the saucepan and stir well.
  • Ladle the soup into bowls and garnish with the remaining parsley.

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