Lentil Sweet Potato Soup

Lentil Sweet Potato Soup is a flavorful and hearty dish—perfect for fall or winter with the earthy flavors. When the cold winter months strike, soup and stews become go-to meals in my kitchen. Not only is soup a fairly easy meal to make, it’s also great for batch cooking. Make a large batch of soup, and save some for leftovers to enjoy throughout the week. Since soup often tastes best the second day, it makes for extra tasty leftovers too!


This lentil soup is packed with vegetables, just the way I like it: onions, celery, sweet potatoes, zucchini, tomatoes, and kale. It’s flavored with some earthy tones, like thyme and sage. Toss in some nutritional yeast (for some umami flavor) or some crushed red pepper (for a kick).  

Vegan Lentil Soup


Lentil Sweet Potato Soup
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  1. 2 cups uncooked green or brown lentils
  2. 1 medium red onion (about 2 cups chopped)
  3. 2 cups chopped celery
  4. 2-3 medium Japanese or orange sweet potatoes (about 4 cups diced)
  5. 1/2 tablespoon garlic powder
  6. 1/2 tablespoon dried parsley
  7. 1/2 tablespoon dried thyme
  8. 1/2 tablespoon dried oregano
  9. ½ teaspoon of ground sage
  10. ½ teaspoon onion powder
  11. 3 cups chopped zucchini (about 2 medium)
  12. 2 cups diced tomato (about 3 on-the-vine tomatoes)
  13. 3 bay leaves
  14. 1 tablespoon white miso paste
  15. 4-6 cups chopped kale
  16. Black pepper, to taste
  1. Rinse the lentils well. Add to a pot with 4 cups of water. Bring to a boil and lower heat. Cook until the lentils are soft, but not mushy.
  2. Wash and chop the red onion. Add to a large pot with 1-2 tablespoons of water. Cook lightly and then add celery. Cook until the onions start to brown a bit. Add in small amounts of water, as needed to help with the cooking process.
  3. Wash and chop the sweet potatoes. Add to the pot with the onions. Sauté until the sweet potatoes start to soften a bit. Avoid overcooking though, as they will continue to cook when boiled with the soup.
  4. Stir in the garlic powder, dried parsley, dried thyme, dried oregano, ground sage, and onion powder. Add 1-2 tablespoons of water if needed. Let the seasonings cook lightly.
  5. Next, wash and dice the zucchini and tomatoes. Add to the pot with the veggies and cook lightly. Avoid overcooking.
  6. Add 5-6 cups of water and 3 bay leaves to the pot. Bring the water to a boil, then reduce the heat and simmer on low for 15-20 minutes.
  7. Take a small portion of the broth and place it in a bowl. Stir in the white miso paste and then transfer the broth back to the pot with the soup. Stir in the chopped kale and add black pepper to taste. Enjoy!
Kristina DeMuth https://kristinademuth.com/