Description
This Easy Sweet Potato Lentil Soup is a hearty, nutritious, and comforting vegan recipe perfect for any season. Packed with green lentils, sweet potatoes, and leafy kale, simmered in a flavorful vegetable broth with aromatic herbs, it creates a wholesome, protein-rich meal that is both gluten-free and low in fat. Quick to prepare and simple to make, it’s ideal for those seeking a healthy, delicious soup that warms you from the inside out.
Ingredients
Scale
Vegetables and Aromatics
- 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
Liquids and Canned Goods
- 7.5 cups (60 oz.) vegetable broth
- 1 (15 oz.) can diced tomatoes
Legumes
- 1 cup green lentils
Herbs and Spices
- 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 over medium heat until vegetables are softened, about 3-4 minutes, stirring occasionally to prevent sticking.
- Add Sweet Potatoes: Add the cubed sweet potatoes to the pot and cook for an additional 5-6 minutes, stirring occasionally. Add more water or broth, 2 tablespoons at a time, as needed to prevent the vegetables from sticking or burning.
- Simmer Soup: Stir in the green lentils, canned diced tomatoes, vegetable broth, bay leaves, and fresh herbs (thyme, rosemary, and sage). Bring the mixture to a gentle simmer and cook on medium-low heat for about 35 minutes or until the lentils are tender and cooked through.
- Add Kale and Finish: Remove the pot from heat, add the chopped kale, and let it sit covered for 5 minutes to allow the greens to wilt gently.
- Season and Serve: Remove and discard the bay leaves. Season the soup with salt and pepper to taste. Serve hot, garnished with vegan croutons and pumpkin seeds for added texture and flavor.
Notes
- The nutrition facts do not include added salt and pepper, so adjust seasoning to your preference.
- If you dislike sweet potatoes, white potatoes or any potato of your choice can be substituted.
- No lentils available? Use canned cooked beans instead, adding them at the end with the greens to prevent overcooking.
- Spinach or other greens can replace kale; tougher greens may need more cooking time, so adjust accordingly.
- If you prefer dry herbs over fresh, substitute with 1/3 teaspoon each of dried thyme, rosemary, and sage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- 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
