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This One-Pot Red Lentil Sweet Potato Soup is warm, hearty, and nourishing with creamy Yukon Gold potatoes, sweet carrots, and earthy lentils. It’s vegan, oil-free, and comes together easily with simple ingredients you likely already have in your kitchen!
When the weather turns chilly—or you just need a hug in a bowl—this One-Pot Red Lentil Sweet Potato Soup is the answer. It’s the kind of soup that feels cozy, hearty, and comforting without being heavy.
I first made this as a quick weeknight dinner when I had a lone sweet potato and a bag of red lentils sitting in my pantry. The addition of a Yukon Gold potato turned it into something extra creamy and satisfying. Now it’s one of my go-to recipes, and I promise it will quickly become one of yours too!
Let’s make this together!
🚫WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is naturally free from common allergens and perfect for many dietary lifestyles:
- Dairy-Free
- Egg-Free
- Nut-Free
- Gluten-Free
- Oil-Free
- Soy-Free
🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
Budget-friendly: Made with simple, affordable ingredients.
Protein-packed: Lentils provide plant-based protein and fiber to keep you full.
Naturally creamy: Sweet potatoes + Yukon Gold make the soup silky without any dairy.
One-pot magic: Less cleanup, more flavor.
Nutritious & versatile: Great for meal prep, freezing, or weeknight dinners.
🍽 HOW TO PREPARE THIS VEGAN SOUP
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
This soup comes together in one pot with simple chopping, sautéing in broth (no oil needed), and a gentle simmer until everything is tender. You can blend it creamy or leave it chunky—your choice!
Let’s explore the kitchen tools, required ingredients, and steps, accompanied by helpful pictures if needed.
🥣USEFUL KITCHEN EQUIPMENT
Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.
To make this recipe, you’ll need:
- Large Soup Pot or Dutch Oven – To cook everything in one pot.
- Wooden Spoon – For stirring.
- Chef’s Knife & Cutting Board – To prep veggies.
- Immersion Blender (optional) – If you prefer a creamier soup.
Now, let’s review the list of ingredients and potential substitutions, where applicable.
📝INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Onion – Adds a savory base flavor.
- Carrots – Bring natural sweetness and color.
- Garlic – A flavor essential!
- Red Bell Pepper – Adds brightness and depth.
- Sweet Potato – Creamy, slightly sweet, and nutrient-rich.
- Yukon Gold Potato – Adds extra creaminess and body.
- Red Lentils – Protein-rich and quick-cooking.
- Cumin, Smoked Paprika, Turmeric – Warm, earthy spices.
- Vegetable Broth & Water – The flavorful base.
- Bay Leaf – Subtle depth of flavor.
- Lemon Juice – Brightens everything at the end.
- Salt & Black Pepper – To balance and finish.
- Fresh Parsley or Cilantro – For garnish and freshness.
👩🍳DIRECTIONS
To make this delicious soup, follow these steps:
Prep the veggies – Dice onion, carrots, garlic, bell pepper, sweet potato, and Yukon Gold potato.
Sauté in broth – In a large pot, cook onion, carrots, bell pepper, and garlic in a splash of broth for 5–6 minutes until softened.
Add spices – Stir in cumin, smoked paprika, and turmeric. Cook 1 minute until fragrant.
Add lentils & potatoes – Mix in the red lentils, sweet potato, and Yukon Gold potato.
Simmer – Add 4 cups (960 ml) vegetable broth, 1–2 cups (240–480 ml) water, and a bay leaf. Bring to a boil, then reduce to low. Cover and simmer for 25–30 minutes, until the potatoes and lentils are tender.
Blend (optional) – For creamier soup, blend part of it with an immersion blender.
Finish – Stir in lemon juice, season with salt and pepper.
Serve – Garnish with parsley or cilantro.
💡RECIPE TIPS & VARIATIONS
Spicy kick: Add red pepper flakes or cayenne.
Extra creamy: Stir in a splash of cashew cream or coconut milk at the end.
Make it hearty: Serve over brown rice, quinoa, or with whole-grain bread.
Storage: Refrigerate in a sealed container up to 5 days or freeze up to 3 months.
❓FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! It actually tastes better the next day, as the flavors deepen.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.
Can I freeze this recipe?
Absolutely. Freeze in portions for easy future meals.
What can I serve with this recipe?
It pairs perfectly with a fresh green salad, whole-grain pita, or vegan flatbread.
MORE DELICIOUS SOUPS TO TRY!
📽️WATCH THE STEP-BY-STEP VIDEO!
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🖨️PRINTABLE RECIPE CARD
ONE-POT RED LENTIL SWEET POTATO SOUP (Plant-based)
Equipment
- 1 Soup Pot
- 1 Immersion blender
Ingredients
- 1 medium onion diced
- 3 cloves garlic minced
- 3 carrots diced
- 1 red bell pepper diced
- 1 sweet potato (medium peeled & diced, about 2 cups / 250 g)
- 1 Yukon Gold potato (small, diced about 1 cup / 150 g)
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1 tsp ground turmeric
- 1 ½ cups red lentils (285 g, rinsed)
- 4 cups vegetable broth (960 ml, low-sodium)
- 1 to 2 cups water (240–480 m, add more as needed)
- 1 bay leaf
- Juice of 1 lemon (or to taste)
- Salt & black pepper (to taste)
- Fresh parsley or cilantro (chopped, for garnish)
Instructions
- Dice onion, carrots, garlic, bell pepper, sweet potato, and Yukon Gold potato.
- In a large soup pot, sauté onion, garlic, carrots, and bell pepper, with a splash of broth/water for 5–6 minutes.
- Stir in cumin, smoked paprika, and turmeric. Cook for 1 minute.
- Add lentils, sweet potato, and Yukon Gold potato. Stir well.
- Pour in broth, water, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the lentils and potatoes are tender.
- Remove bay leaf. Blend part of the soup (or all of it) with an immersion blender for added creaminess, or leave it chunky.
- Stir in lemon juice, season with salt and pepper.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- Adjust the water depending on how thick or soupy you like it. Start with 1 cup and add more as needed.
- Red lentils cook quickly, so don’t overcook or they may turn mushy (unless you want a very creamy soup!).
- For meal prep: portion into containers and freeze—this soup reheats beautifully.
- Garnish with chili flakes or avocado slices for extra flair.
DID YOU MAKE THIS ONE-POT RED LENTIL SWEET POTATO SOUP?
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