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Spicy Sweet Potato and Lentil Soup

A warm and hearty soup filled with sweet potatoes and lentils, perfect for busy days. Quick to make and incredibly flavorful.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper Adjust according to spice preference
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup dried lentils Green or brown lentils work well
  • 6 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • to taste Salt and pepper
  • to taste Fresh cilantro for garnish Optional

Method
 

Preparation
  1. In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  2. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for another minute.
  3. Add the diced sweet potatoes and lentils to the pot, stirring well to coat.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for around 30 minutes, until sweet potatoes are tender.
  5. Stir in the coconut milk, season with salt and pepper, and allow to simmer for 5 more minutes.
  6. Serve in bowls, garnished with fresh cilantro if desired.

Notes

This soup can be customized with added greens like spinach or kale. It’s a great make-ahead meal, storing well for a week in the fridge.