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Sweet Potato Lentil Soup

Megan
Curry spiced vegetarian lentil soup with a creamy texture thanks to the addition of canned coconut milk and sweet potato puree.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Course Main Course, Soup
Servings 6 servings

Ingredients
  

  • 2 tbsp olive oil
  • 3/4 cup carrot diced
  • 3/4 cup celery diced
  • 1/2 cup sweet onion diced
  • 1 bell pepper diced
  • 1 medium sweet potato diced
  • 1 15 oz can fire roasted diced tomatoes
  • 2 cloves garlic minced
  • 1/2 cup sweet potato puree
  • 1 can full fat coconut milk
  • 2/3 cup brown or green lentils soaked for 6 to 8 hours
  • 2 cups vegetable broth plus more if desired

Spices

  • 1.5 tsp yellow curry powder
  • 3/4 tsp oregano dried
  • 3/4 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp coriander
  • 1/4 tsp crushed red pepper
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 2 bay leaves

Instructions
 

  • Place the lentils in a fine mesh sieve or colander. Sort through to ensure there aren't any rocks or stones. Give a quick rinse to remove any dirt or debris. Place into a glass bowl and cover with at least 1 inch of water. Let soak for at least 6 hours. Drain and rinse one more time before using in the soup.
    Note - Soaking is optional, but I find it makes them easier to digest. If you do not have time or simply do not want to soak the lentils, feel free to skip this step. Be sure to pick through for rocks or debris and give a good rinse, though.
  • Heat the oil in a large soup pot or dutch oven. Add the carrots, celery, and onion. Sprinkle with a little salt and pepper and stir around. Cook until softened, about 7 to 10 minutes. Add in the bell pepper and diced sweet potato. Add the garlic and all the seasonings. Stir around until the spices are fragrant. Add the diced tomatoes. Cook about 5 to 10 minutes, breaking up any big pieces with the back of a spoon as they soften.
  • Pour in two cups of vegetable broth (add an additional half cup broth if you did not soak the lentils). Add the sweet potato puree and the rinsed and drained lentils. Stir very well to incorporate everything. Place a lid on the pot and simmer for 25 to 35 minutes, stirring occasionally. Check that the sweet potatoes and lentils are cooked to your liking. Add extra cook time if needed. Stir in the can of coconut milk. Let simmer 5 to 10 minutes to bring everything together, stirring well before serving.
  • Scoop into bowls and top with scallions and pistachios.

Notes

  1. This recipe, as written, produces a thick soup.  Feel free to add more vegetable broth if you like a thinner consistency.
  2. I always use full fat coconut milk.  Lite will work just fine if that's all you have.
  3. You can either use canned or fresh sweet potato puree.  To make fresh, simply bake a sweet potato, then mash the insides up really well with a fork.  You can also blend it up with a tablespoon of water for a smoother consistency, like I do here.
Keyword coconut milk, lentil, soup, sweet potato, vegetarian