Quick Lentil Soup with Sweet Potatoes
A rich, velvety vegan lentil soup loaded with sweet potatoes, perfect for busy weeknights and dramatic snack moods.
Ingredients
- 1 tbsp olive oil
- 1 small red onion chopped
- 2 garlic cloves minced
- 1½ cups diced sweet potatoes
- 1 cup dried red lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ tsp dried thyme
- 1 tbsp lemon juice optional, for sass
- 2 tbsp chopped fresh cilantro or parsley
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sauté chopped red onion for 3–4 minutes until it gives up.
- Add garlic, cumin, paprika, thyme, and stir until fragrant—think "spice drawer explosion."
- Toss in sweet potatoes and lentils. Stir like a boss.
- Pour in broth and water. Bring the whole thing to a dramatic boil.
- Reduce to a simmer, cover, and cook for 25–30 minutes.
- Stir occasionally so nothing clings like a bad date.
- When lentils and potatoes are soft, remove from heat.
- Add lemon juice for brightness and sprinkle with chopped herbs.
- Serve warm with toast, crackers, or life advice.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 5g
- Saturated Fat: 0.6g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 24%
- Folate: 35%
- Potassium: 20%
- Vitamin C: 18%
💡 Additional Notes/Tips
- Use red lentils for creaminess and faster cooking.
- Want heat? Add chili flakes—don’t be shy.
- Leftovers stay fabulous for 3 days in the fridge.
- Blend half the soup for extra creaminess (without the actual cream).
- Add a swirl of coconut milk if you’re feeling bougie.