Description

This Easy Sweet Potato Lentil Soup is a hearty, comforting, and nutritious plant-based meal perfect for chilly days. Packed with tender sweet potatoes, protein-rich green lentils, fresh vegetables, and fragrant herbs, this soup is flavorful and satisfying. It is vegan, naturally gluten-free, and easy to make on the stovetop. Garnish with crunchy vegan croutons and pumpkin seeds for added texture.

Ingredients

Scale

Vegetables

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 and Seeds

1 cup green lentils
Pumpkin seeds (for garnish)

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

Additional

Vegan croutons (for garnish)
Water or vegetable broth (2 tablespoons, for sautéing)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Vegetables: In a large pot, add 2 tablespoons of water or vegetable broth. Add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté on medium heat until the vegetables soften, about 3-4 minutes.
Add Sweet Potatoes: Add the cubed sweet potatoes to the pot. Continue cooking 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.
Add Remaining Ingredients: Add the vegetable broth, green lentils, canned diced tomatoes, bay leaves, thyme, rosemary, and sage to the pot. Stir well to combine all ingredients.
Simmer the Soup: Reduce heat to medium-low and cook the soup uncovered for approximately 35 minutes, or until the lentils are tender and cooked through.
Add Kale and Rest: Remove the pot from heat and stir in the chopped kale. Allow the soup to sit for 5 minutes to let the kale wilt and incorporate its flavor.
Final Touches: Remove the bay leaves from the soup. Season with salt and pepper to taste. Serve warm, garnished with vegan croutons and pumpkin seeds for added crunch.

Notes

The nutrition facts do not include salt and pepper added to taste.
If you prefer, white potatoes or any other type of potato can be used instead of sweet potatoes.
If you don’t have lentils, you can substitute with any cooked canned beans; add them at the end with the greens to prevent overcooking.
Spinach or any other greens may be used instead of kale; adjust cooking time according to the toughness of the greens.
When using dried herbs, substitute with 1/3 teaspoon each of dried thyme, rosemary, and sage instead of fresh.

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 284
Sugar: 12 g
Sodium: 463 mg
Fat: 1 g
Saturated Fat: 0.2 g
Unsaturated Fat: 0.6 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 11.1 g
Protein: 14.3 g
Cholesterol: 0 mg