Lentil Soup Fall Recipe with Sweet Potatoes
This lentil soup with sweet potatoes is the perfect balance of savory and sweet. It’s filling, nutritious, and comforting.
Ingredients
- 1 cup dried lentils rinsed
- 1 medium sweet potato peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup coconut milk optional for creaminess
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic. Sauté for 5 minutes until softened.
- Stir in cumin, smoked paprika, turmeric, salt, and pepper. Cook for 1 minute.
- Add lentils, sweet potatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 25 minutes, or until lentils and sweet potatoes are tender.
- Stir in coconut milk, if using, and let it heat through for 5 more minutes.
- Adjust seasoning as needed.
- Serve hot and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 9g
- Vitamin A: 150%
- Vitamin C: 20%
- Iron: 15%
- Magnesium: 10%
- Folate: 10%
Additional Notes/Tips
- Don’t skimp on the spices—this soup thrives on flavor, so go bold or go home.
- Add a squeeze of lemon before serving for a bright, zesty finish.
- Leftovers can be frozen, but we doubt you’ll have any.
- For extra protein, toss in some cooked chicken or sausage.
- A dollop of Greek yogurt is the perfect garnish for a creamy contrast.