Can I use red lentils instead of green or brown?

I don't recommend it for this recipe. Red lentils break down much more quickly and will create a mushier, more porridge-like texture. If you want a soup with creamy, broken-down lentils, try my red lentil soup instead!

Do I need to rinse the lentils first?

I usually don't! But you can if you'd like to remove any dust or debris.

Why does my soup get so thick?

Lentils are like little sponges: they continue absorbing liquid even after cooking. This is completely normal! Just thin the soup with additional coconut milk, water, or vegetable broth when reheating. Add liquid gradually until you reach your desired consistency.

Is this soup actually filling enough for dinner?

Absolutely! Between the lentils (packed with protein and fiber) and the sweet potatoes (full of complex carbs), this soup is surprisingly satisfying. I find it keeps me full for hours, especially when served with a side salad and some bread.

Easy Sweet Potato Lentil Soup

Name: Easy Sweet Potato Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Vegan
Ingredients: 3 tablespoons olive oil; 1 white onion, finely diced; 2 celery stalks, finely chopped; 2 carrots, peeled and finely chopped; 3 garlic cloves, minced; 2 large sweet potatoes (about 1 lb / 4 cups diced), peeled and small diced; 10 cups water; 1 pound (16 ounces) dried green or brown lentils; 1 tablespoon ground cumin; 1/2 tablespoon curry powder; 1 1/2 tablespoons kosher salt; Freshly ground black pepper; 3 to 4 cups baby or chopped spinach, or kale (chopped and de-stemmed)*; 3/4 cup full fat canned coconut milk

Easy Sweet Potato Lentil Soup

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4.8 from 10 reviews

This sweet potato lentil soup is cozy and creamy: a delicious mix of aromatic vegetables with a hint of savory spices. It’s a healthy vegan soup that’s also budget friendly—great as a dinner idea with crusty bread or a simple make ahead lunch.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 1x
Category: Soup
Method: Stovetop
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

3 tablespoons olive oil
1 white onion, finely diced
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
3 garlic cloves, minced
2 large sweet potatoes (about 1 lb / 4 cups diced), peeled and small diced
10 cups water
1 pound (16 ounces) dried green or brown lentils
1 tablespoon ground cumin
1/2 tablespoon curry powder
1 1/2 tablespoons kosher salt
Freshly ground black pepper
3 to 4 cups baby or chopped spinach, or kale (chopped and de-stemmed)*
3/4 cup full fat canned coconut milk

Instructions

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
Add the sweet potatoes, water, lentils, cumin, curry powder, and kosher salt. Bring to a simmer and simmer for 25 to 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Add the spinach and coconut milk and stir until wilted, about 1 to 2 minutes. Taste and add additional salt to taste and fresh ground black pepper.
Serve immediately or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of coconut milk and/or water and pinch of salt if the texture becomes too thick.

Notes

Save the remaining coconut milk for adding liquid to leftovers.

*You can use any type of greens in this soup, and add more to your liking.

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