Red Lentil and Sweet Potato Soup

Red lentil soup and vegetables in a bowl.

Red Lentil and Sweet Potato Soup

This Red Lentil and Sweet Potato Soup is full of flavors of cumin, coriander and smoked paprika. Simmered with chunks of tender sweet potato and wilted spinach for a satisfying one-pot dinner that's nourishing and delicious. Gluten-free, nut-free, vegan.

Course Main Course, Side Dish, Soup

Cuisine Middle Eastern

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 227kcal

Author Tessa

Ingredients

2 tablespoons olive oil
1 yellow onion diced
3 cloves garlic minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon ground black pepper
1 large sweet potato cubed
1 cup red lentils rinsed
4 cups vegetable broth
1 x 14-ounce can crushed tomatoes
2 cups baby spinach (or 1 ½ cups frozen chopped spinach)
1 lemon juiced

US Customary - Metric

Instructions

Warm olive oil in a large saucepan over medium-low heat.
Add onion and cook 4–5 minutes until soft and translucent.
Stir in garlic and cook 30 seconds until fragrant. Stir in spices, salt, and pepper. Cook for 1 minute until fragrant.
Add sweet potato, lentils, vegetable broth, and crushed tomatoes. Stir to combine.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and soup thickens. Add extra broth or water if needed.
Stir in spinach and cook until wilted, about 1–2 minutes. Squeeze lemon juice over soup. Taste and season with additional salt and pepper. Serve warm.

Notes

Variations

Add cooked shredded chicken for a heartier soup.

Storage

Refrigerator: Allow leftover soup to cool completely then transfer to an airtight container. Store in the refrigerator for up to 3 days.
Freezer: Allow leftover soup to cool completely then transfer to an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the soup in a pot over a medium-low heat on the stove until piping hot. Alternatively, microwave individual portions on high in a covered, microwave-safe bowl until piping hot.

Nutrition