ONE-POT RED LENTIL SWEET POTATO SOUP (Plant-based)
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!
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.