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One-Pot Spiced Sweet Potato Lentil Soup Recipe

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4 from 11 reviews

A hearty and flavorful 1-pot spiced sweet potato and lentil soup packed with aromatic spices, tender lentils, and nutritious vegetables. Perfect for a cozy, nutritious meal that is both vegan and gluten free, this easy-to-make soup blends warming spices like cumin, cinnamon, coriander, and turmeric with the natural sweetness of sweet potatoes and a touch of coconut sugar. Ready in under an hour, it’s an ideal dish for a wholesome weeknight dinner or meal prep.

Ingredients

Lentils and Vegetables

  • 1 cup rinsed brown or green lentils (soaking overnight optional)
  • 1 ¼ cups diced red onion (about 1 small-medium onion)
  • 4 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped into bite-sized pieces (about 2 cups)
  • 1 cup chopped green beans (fresh or frozen; or substitute sturdy greens like kale or collard greens)

Spices and Seasonings

  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 Tbsp ground cumin
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1 pinch cayenne pepper (optional)

Liquids and Sweetener

  • 1/4 cup water (or 2 Tbsp avocado or neutral cooking oil for sautéing)
  • 5-6 cups vegetable broth (store-bought or homemade)
  • 1-2 Tbsp coconut sugar (or maple syrup or honey if not vegan)

Garnishes (Optional)

  • Fresh cilantro
  • Red pepper flakes
  • Fresh minced garlic

Instructions

  1. Soak Lentils (Optional): Rinse lentils and place in a bowl. Cover with at least 2 inches of cool water and soak for 6 hours or overnight to improve digestibility. Drain and rinse before cooking.
  2. Sauté Onion: Heat a large pot or Dutch oven over medium-high heat. Add 1/4 cup water or 2 tablespoons oil, then add diced onion. Sauté for about 5 minutes, stirring frequently until onions are slightly browned. Add more water or oil if needed to prevent sticking.
  3. Add Garlic and Spices: Stir in minced garlic and cook for 1 more minute. Add chopped sweet potato along with salt, black pepper, cumin, cinnamon, coriander, turmeric, and cayenne pepper if using. Stir well to coat all ingredients and sauté for 4 minutes, stirring often.
  4. Add Broth and Lentils: Pour in 5 cups vegetable broth and bring to a low boil. Add soaked or unsoaked lentils, coconut sugar, and another pinch of salt. Stir to combine. Once it returns to a low boil, reduce heat to a simmer, cover loosely (lid cracked open to let steam escape), and cook for about 20 minutes or until lentils are tender. Cooking time depends on lentil type and soaking.
  5. Add Green Beans and Simmer: Stir in chopped green beans and cover the pot. If the soup seems too thick, add the remaining 1-2 cups of vegetable broth. Simmer for an additional 10 minutes to cook the green beans and meld flavors.
  6. Rest and Adjust Seasoning: Turn off heat and let soup rest for at least 5 minutes. Taste and adjust seasoning as desired—add extra cumin for smokiness, cinnamon for warmth, salt for balance, coconut sugar for sweetness, or more pepper/cayenne for heat.
  7. Serve: Ladle soup into bowls and serve as is, over grains, or with steamed vegetables. Garnish with fresh cilantro, red pepper flakes, and fresh minced garlic if desired.
  8. Store Leftovers: Store leftover soup covered in the refrigerator for 5-7 days or freeze for up to 1 month. Reheat gently on the stovetop over medium heat, adding extra broth or water as needed to reach desired consistency.

Notes

  • Soaking lentils overnight reduces cooking time and improves digestibility but is optional.
  • If you’re short on time, rinse lentils well and use unsoaked lentils—just allow extra simmering time.
  • You can substitute green beans with kale, collard greens, or other sturdy greens as preferred.
  • Use neutral oil such as avocado oil if you prefer oil over water for sautéing.
  • Adjust sweetness by varying coconut sugar or using maple syrup or honey (if not vegan).
  • Store leftover soup in an airtight container; reheat gently to preserve texture and flavor.

Find it online: https://cookedbygrace.com/one-pot-spiced-sweet-potato-lentil-soup-recipe/