Sweet potato lentil soup (vegan and vegetarian)

This sweet potato lentil soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus, it’s vegetarian, vegan, and ready in less than an hour!

vegan lentil soup

This vegan soup is one that you can make and use to prepare meals for lunches and dinners. Learn how easy it is to make this sweet potato soup.

Another delicious soup is this sweet potato chili, it’s loaded with flavor. You might also want to try my vegan stew. For a tasty side to pair with your soup, try my Quinoa Rolls.

This sweet potato and lentil soup recipe is…

  • vegan
  • vegetarian
  • No dairy
  • Rich in nutrients
  • Meal prep friendly recipe

How to make a lentil and sweet potato soup

vegan lentil soup

Full instructions for this vegan lentil soup are on the printable recipe card at the bottom of the post. This is a quick ride.

  1. Start by heating oil in a pot on the stove. Add the carrots and fry until soft.
  2. Then add the onion and garlic cooked until the onions are translucent.
  3. Then add the tomatoes and bay leaves and cook for a few minutes.
  4. Add the remaining ingredients and bring the soup to a boil. Then reduce and simmer for 30 minutes or until the potatoes are tender.
  5. Serve and enjoy.

Helpful tips for sweet potato lentil soup

vegan lentil soup

Resistant pot

I recommend using a heavy-duty pot like a dutch oven, as it will create even heating in the soup. If you use a lighter pot, you’ll find that hot spots can be created and the overall cooking of the soup can vary.

Cut vegetables

Try to cut the vegetables into small pieces. It is also important to cut the vegetables into even pieces. This way all the potatoes and carrots are cooked evenly.

Variations on sweet potato lentil soup

vegan lentil soup

Add more spices and herbs

As you can see, I used only a handful of spices and herbs for this recipe. Feel free to adjust the spices to your flavor preferences if desired. This would also be delicious with some garam masala or curry powder, or some chili powder for extra spice.

Mix the vegetables

You can use any vegetable you choose to flavor your soup. You can peel and slice a Russet or Yukon Gold potato. Or add some corn or other vegetables to add more flavor. Use whatever is in season!

Try Kale

Instead of using spinach, you can swap it for kale. I prefer the flavor of spinach, but kale is a wonderful substitute and also super nutritious.

Sweet Potato Lentil Soup FAQs

How to make the creamiest soup?

You can scoop out some of the soup and blend it to make a puree. It will then be poured back into the pot and stirred to thicken. Or you can add some coconut milk to add a creamy texture to the soup if you like.

How to store sweet potato lentil soup?

This soup can be stored in the refrigerator in an airtight container for up to a week. This soup is great for preparing meals for lunch or dinner.

The best way to heat sweet potato lentil soup?

You can heat it in the microwave or even on the stove in a pan. Just reheat and stir often or it will burn.

More tasty recipes

If you like this lentil sweet potato soup, be sure to check out these other delicious recipes:

vegan lentil soup

Sweet potato lentil soup (vegan and vegetarian)

This sweet potato lentil soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus, it’s vegetarian, vegan, and ready in less than an hour!


Course: Main course, soup

Kitchen: American, Indian/Vegan

Diet: Vegan, vegetarian

Keyword: hearty soup, sweet potato lentil soup, vegan lentil soup, vegan soup

Preparation time: 20 minutes

Cooking time: 1 hours

Total time: 1 hours 20 minutes

Rations: 4 rations

Calories: 342kcal


  • 1 cup dry lentils rinsed and drained
  • 1 yellow onion peeled and finely chopped
  • 1 sweet potato beans, peeled and cut into small cubes
  • 2 carrots peeled and sliced
  • 6 cups vegetable broth
  • 2 spoon olive oil
  • 3 cloves of garlic chopped
  • 1 cup fresh spinach roughly chopped
  • 2 a killed chopped
  • ½ teaspoon smoked paprika
  • 4 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley chopped


  • Heat the olive oil in a large pot and add the sliced ​​carrots. Sauté until lightly browned and soft, about 4-5 minutes.

  • Add the onion and garlic and continue cooking for another 4-5 minutes. Until the onion starts to soften and become translucent.

  • Add the chopped tomatoes and bay leaves. Cook for another 3-5 minutes.

  • Add sweet potato, fresh spinach leaves, lentils, smoked paprika, dried oregano, fresh parsley and vegetable stock.

  • Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the potatoes are tender.


Calories: 342kcal | Carbohydrates: 55g | Protein: 15g | Fat: 8g | Saturated fat: 1g | Polyunsaturated fats: 1g | Monounsaturated fats: 5g | Sodium: 2059mg | Potassium: 1020mg | Fiber: 19g | Sugar: 11g | Vitamin A: 15552UI | Vitamin C: 24mg | Calcium: 94mg | Iron: 5mg

Vegan any recipe!Grab our free vegan cheat sheet, full of my favorite easy substitutions to make any recipe vegan.

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