Description
This Easy Sweet Potato Lentil Soup is a hearty, nutritious, and comforting vegan soup packed with flavorful vegetables, green lentils, and fresh herbs. Perfect for a wholesome meal, it combines sweet potatoes, kale, and aromatic spices in a savory vegetable broth, delivering a rich and satisfying dish that’s easy to prepare and delicious to enjoy any day of the week.
Ingredients
Units
Scale
Vegetables
- 1 onion, finely chopped
- 3 cloves garlic, finely minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 large sweet potato, cut into 1/2 inch cubes
- 2 cups chopped fresh kale
Beans and Broth
- 7.5 cups (60 oz.) vegetable broth
- 1 cup green lentils
- 1 (15 oz.) can diced tomatoes
Herbs and Seasoning
- 2 bay leaves
- 1 teaspoon fresh thyme (or 1/3 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/3 teaspoon dried)
- 1 teaspoon fresh sage (or 1/3 teaspoon dried)
- Salt and pepper, to taste
Garnishes
- Vegan croutons
- Pumpkin seeds
Instructions
- Sauté Aromatics: In a large pot, add 2 tablespoons of water or vegetable broth. Add the finely chopped onion, diced carrot, diced celery, and minced garlic. Sauté these vegetables over medium heat until they are soft and translucent, about 3 to 4 minutes.
- Add Sweet Potatoes: Add the cubed sweet potatoes to the pot and continue cooking for another 5 to 6 minutes. To prevent burning, add more water or broth 2 tablespoons at a time as needed while stirring frequently.
- Add Remaining Ingredients: Pour in the vegetable broth, green lentils, canned diced tomatoes, bay leaves, fresh thyme, rosemary, and sage. Stir everything to combine well.
- Simmer Soup: Cook the soup on medium-low heat for about 35 minutes, or until the lentils are tender and fully cooked.
- Add Kale and Finish: Remove the pot from heat and stir in the chopped kale. Let the soup sit covered for 5 minutes to allow the kale to wilt gently.
- Season and Serve: Remove the bay leaves from the soup. Season with salt and pepper to your taste. Serve the soup hot, garnished with vegan croutons and pumpkin seeds if desired.
Notes
- Nutrition facts do not include any additional salt and pepper added to taste.
- If you prefer, white potatoes or another type of potato can replace sweet potatoes.
- No lentils? Substitute with canned beans added at the end with the greens to maintain their texture.
- Spinach or other greens can be used instead of kale; adjust cooking time based on the toughness of the greens used.
- For dried herbs, use 1/3 teaspoon each of dried thyme, rosemary, and sage instead of fresh herbs.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 284
- Sugar: 12 g
- Sodium: 463.2 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 11.1 g
- Protein: 14.3 g
- Cholesterol: 0 mg
