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–+ servings
Sweet potato and lentil soup in a white bowl.
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4.29 from 7 votes

Easy Lentil and Sweet Potato Soup

Quick, simple and easy lentil soup recipe. Stove top and Instant pot directions available. Plenty of garlic and a little curry powder make this lentil soup satisfying and delicious.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 214kcal
Author: Maria

Ingredients

  • 1 tablespoon oil
  • 1 small onion diced
  • 2 small carrots diced
  • 1 medium celery diced
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon soy sauce or ½ teaspoon salt
  • 6 cloves garlic minced
  • 1 medium sweet potato peeled and diced
  • 1 cup dry brown or green lentils rinsed
  • 15 oz can of diced tomatoes
  • 2 small bay leaves
  • 4 cups vegetable broth
  • ½ teaspoon black pepper
  • 1 cup frozen spinach or big handful baby spinach
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

Instant pot directions

  • Turn instant pot to sauté and add oil. Add onions, celery, carrots, and sauté for five minutes. Add a splash of water if it starts to burn.
    1 tablespoon oil, 1 small onion, 2 small carrots, 1 medium celery
  • Add the seasonings and garlic and sauté for one minute.
    1 tablespoon curry powder, 1 teaspoon smoked paprika, 6 cloves garlic
  • Add the sweet potatoes, lentils, bay leaves, can of tomatoes, vegetable broth, salt and black pepper. Set Instant Pot to Manual, High for 7 minutes. Once finished, set valve to quick release.
    1 teaspoon soy sauce, 1 medium sweet potato, 1 cup dry brown or green lentils, 15 oz can of diced tomatoes, 2 small bay leaves, 4 cups vegetable broth, ½ teaspoon black pepper
  • Add in the lemon juice, spinach, extra cup of broth if it became too thick, and more salt if needed. Enjoy!
    1 cup frozen spinach or big handful baby spinach, 1 tablespoon lemon juice

Stove top directions

  • Add oil to a large pot and set it to medium heat. Add onions, celery, carrots, and sauté for five minutes. Add a splash of water if it starts to burn.
    1 tablespoon oil, 1 small onion, 2 small carrots, 1 medium celery
  • Add the seasonings and garlic and sauté for one minute.
    1 tablespoon curry powder, 6 cloves garlic, 1 teaspoon smoked paprika
  • Add the sweet potatoes, lentils, bay leaves, can of tomatoes, vegetable broth, salt and black pepper. Bring to a boil, then immediately turn down to a simmer. Simmer for 20-25 minutes with the lid partially on, or until the lentils are cooked.
    1 teaspoon soy sauce, 1 medium sweet potato, 1 cup dry brown or green lentils, 15 oz can of diced tomatoes, 2 small bay leaves, 4 cups vegetable broth, ½ teaspoon black pepper
  • Turn heat off. Add in the lemon juice, spinach, extra cup of water if it became too thick.
    1 tablespoon lemon juice, 1 cup frozen spinach or big handful baby spinach

Notes

This soup freezes well and tastes even better the next day as leftovers
You can also use regular white potatoes instead of sweet potatoes, just make sure to peel potatoes if they have a thick skin

Nutrition

Calories: 214kcal | Carbohydrates: 37g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 482mg | Potassium: 805mg | Fiber: 14g | Sugar: 6g | Vitamin A: 12093IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 4mg