Easy Sweet Potato Lentil Soup
This sweet potato lentil soup is cozy and creamy: a delicious mix of aromatic vegetables with a hint of savory spices. It’s a healthy vegan soup that’s also budget friendly—great as a dinner idea with crusty bread or a simple make ahead lunch.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 8
Ingredients 14
- 3 tablespoons olive oil
- 1 white onion, finely diced
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 3 garlic cloves, minced
- 2 large sweet potatoes (about 1 lb / 4 cups diced), peeled and small diced
- 10 cups water
- 1 pound (16 ounces) dried green or brown lentils
- 1 tablespoon ground cumin
- ½ tablespoon curry powder
- 1 ½ tablespoons kosher salt
- Freshly ground black pepper
- 3 to 4 cups baby or chopped spinach, or kale (chopped and de-stemmed)*
- ¾ cup full fat canned coconut milk
Method 3
- 01
In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
- 02
Add the sweet potatoes, water, lentils, cumin, curry powder, and kosher salt . Bring to a simmer and simmer for 25 to 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Add the spinach and coconut milk and stir until wilted, about 1 to 2 minutes. Taste and add additional salt to taste and fresh ground black pepper.
- 03
Serve immediately or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of coconut milk and/or water and pinch of salt if the texture becomes too thick.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:f788179b-696c-5150-8217-6417dcd6f2a1