Sweet Potato and Red Lentil Soup Recipe

Creamy, hearty, and naturally vegan — this Sweet Potato and Red Lentil Soup is packed with plant-based protein, aromatic spices, and coconut milk for a smooth, comforting texture. Perfect for cozy fall nights or meal prep.

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Course: Dinner, LUNCH, Soup

Cuisine: Comfort Food, Healthy, Vegan

Prep Time: 10

Cook Time: 20

Resting Time: 5

Total Time: 35

Servings: bowls

Calories: 285kcal

Cost: $8

Equipment

1 Large pot (5-quart) For simmering soup evenly
1 Immersion blender For blending directly in the pot
1 Sharp knife For dicing sweet potatoes
1 Wooden spoon For stirring without scratching pot
1 Measuring cups and spoons For accurate portions
1 Optional: Food processor Speeds up chopping garlic and ginger

Ingredients

1 cup Red lentils Rinsed
2 medium Sweet potatoes Peeled and diced
1 can (14 oz) Coconut milk Full-fat or light
4 cups Vegetable broth Can substitute with chicken broth
1 medium Onion Diced
3 cloves Garlic Minced
1 tablespoon Fresh ginger Grated
1 teaspoon Cumin Ground
1 teaspoon Turmeric Ground
0.5 teaspoon Cinnamon Ground
Salt and pepper To taste
2 tablespoon Olive oil For sautéing
Fresh cilantro Optional, for garnish

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until soft and fragrant.
Stir in garlic and ginger; cook for 1 minute.
Add broth, sweet potatoes, lentils, and spices.
Bring to a simmer and cook 15 minutes until tender.
Pour in coconut milk and stir until creamy.
Blend soup until smooth, season with salt and pepper.
Let rest 5 minutes before serving and garnish with cilantro.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition