Sweet Potato and Lentil Soup

Many thanks to my friend Katie for pointing me toward this delicious recipe! I will definitely be making this regularly. This is one of those fabulous soups that is actually more delicious the next day, after the flavors have marinated overnight. I love the complex flavor, which reminds me of my favorite Indian dishes. It is also simple to make. This recipe is from “The Vegan Mom” blog.


Sweet Potato and Lentil Soup
Recipe type: Soup
Cuisine: Indian
  • ¼ cup canola oil (can omit if you want to saute in water)
  • 1 medium onion, diced
  • 2 small tomatoes, diced
  • 1 tsp fresh minced ginger
  • 1 + ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp ground cinnamon
  • ⅛ tsp cayenne
  • 3 medium sweet potatoes, peeled and cut into small cubes
  • 7 cups vegetable broth
  • 1 cup lentils
  1. Using large, deep pot, saute' onion until it starts to soften.
  2. Add tomatoes and ginger and cook another 3 minutes.
  3. Add the remaining spices and cook a couple more minutes.
  4. Add the sweet potatoes, broth, and lentils. Bring to a boil over high heat, stirring well.
  5. Reduce heat, cover, and simmer for 40 minutes or until lentils and sweet potatoes are soft.

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