Hey friends!
Looking for a cozy recipe to warm you up? I’ve got just the thing!
Today, I’m sharing my delicious sweet potato lentil soup.
It’s hearty, healthy, and packed with flavor.
Plus, it’s super easy to whip up!
Grab your ingredients and let’s get cooking!
Possible Ingredient Alternatives
Sweet potatoes can be replaced with butternut squash or pumpkin for a similar texture and nutritional profile. These alternatives offer comparable sweetness and fiber content while maintaining the soup’s hearty consistency. Adjust cooking time slightly as needed.
For a lower-carb option, button mushrooms can be substituted with chopped cauliflower or zucchini. These vegetables provide similar bulk and texture while reducing the overall carbohydrate content. Add them at the same time as the original recipe suggests for mushrooms.
Almond or coconut milk can be replaced with cashew milk or oat milk for those with nut allergies. These alternatives offer a creamy texture and neutral flavor that won’t overpower the soup. Use the same quantity as called for in the original recipe. If using homemade nut milk, ensure it’s well-strained to avoid grittiness in the final dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 15-20 g
- Carbohydrates: 100-110 g
Ingredients
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 cup diced sweet potato
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 cup diced celery
- 1 cup diced mushrooms
- 1 cup almond or coconut milk (unsweetened, for creaminess)
- 2 to 3 cups spinach leaves (fresh is best for wilting)
- 1 cup red lentils
- 1 cup diced onion
- 2 cups water
- 4 cups vegetable stock (I use Pacific Foods organic vegetable broth)
- 1/4 cup tomato paste
- 1 tsp sea salt
- 1 cup diced carrot
- 1 cup green or brown lentils
- 1 tsp dried basil
- 2 garlic cloves (freshly minced for best flavor)
Step 1: Sauté the Vegetables
Begin by heating the oil in a large stockpot or dutch oven over medium heat.
Once hot, add the onions and garlic, sautéing them until they become fragrant, about 3 minutes.
Then, add the celery, carrot, potato, and mushrooms to the pot.
Continue to sauté for about 5 minutes, allowing the vegetables to soften slightly.
Season with salt, pepper, and your choice of spices, and cook for an additional 2 minutes to enhance the flavors.
Step 2: Incorporate Lentils and Broth
Add the lentils to the pot and sauté for 1 to 2 minutes to coat them with the flavors from the vegetables and spices.
Then, pour in the broth, water, and tomato paste.
Stir well to combine and ensure the tomato paste is dissolved into the mixture.
Step 3: Simmer the Soup
Bring the mixture to a boil over medium-high heat.
Once boiling, cover the pot, reduce the heat to low, and let it simmer for 30 minutes.
This will allow the lentils to cook through and all the flavors to meld together beautifully.
Step 4: Finish and Serve
After simmering for 30 minutes, remove the soup from the heat.
Stir in the almond milk, lemon juice, and spinach, and mix until the spinach has wilted into the hot soup.
Serve immediately while the soup is fresh and hot.
Top with preferred garnishes such as a dollop of coconut yogurt, fresh parsley, pepper flakes, cracked pepper, and jalapeno slices for an extra hit of flavor and texture.
