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Hearty Sweet Potato & Lentil Soup

white bowl of sweet potato and lentil soup topped with black pepper
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4.9 from 13 reviews

This Sweet Potato & Lentil soup is cozy, hearty, and made with only 8 healthy ingredients!
A perfect cold-weather lunch or dinner.

Ingredients

Scale
  • 1 tablespoon olive oil 
  • 1 small yellow onion, diced
  • 2-3 cloves of garlic, minced
  • ½ tablespoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 1 cup (190g) dry brown lentils
  • 2 large sweet potatoes, peeled and cubes (4-5 cups; 617 g)
  • 6 cups low-sodium vegetable broth
  • 2 ounces (57 g) baby spinach
  • Salt and Black pepper, to taste

Instructions

  1. Sauté Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the garlic, rosemary, thyme, and black pepper to taste, then sauté for an additional 1 to 2 minutes
  2. Simmer: Add the lentils, sweet potatoes, and vegetable broth to the pot. Stir and bring to a boil over high heat, then cover and let simmer on medium-low heat for 20 to 30 minutes, until the lentils are fully cooked. Turn off the heat, then stir in the spinach until wilted.
  3. Serve: Season with salt and pepper to taste, then serve warm. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Notes

  • Oil-Free: Omit the oil from step 1 and sauté the aromatics in 2 to 3 tablespoons of water or additional vegetable broth instead

Find it online: https://frommybowl.com/sweet-potato-lentil-soup/