Why You’ll Love This Sweet Potato Lentil Soup

• It’s a true one-pot wonder. From sautéing the aromatics to simmering the final soup, everything happens in a single Dutch oven or large pot. This means maximum flavour development with minimal cleanup—a win-win in my book.
• The texture is magically creamy without any dairy. The red lentils break down completely as they cook, acting as a natural thickener, while the sweet potatoes soften into a velvety backdrop. You get this rich, luxurious mouthfeel that’s completely plant-based.
• It’s a meal-prep champion. This soup honestly tastes better on day two or three. The flavours have more time to get to know each other, resulting in a deeper, more harmonious bowl. It freezes beautifully, too, making future-you very happy.
• It’s incredibly adaptable. Not a fan of kale? Swap in spinach. Want more heat? Add a pinch of cayenne. It’s a fantastic template recipe that welcomes your own personal touches.

Ingredients & Tools

• 2 tbsp olive oil or coconut oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3-4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp ground cinnamon (trust me on this!)
• 2 medium sweet potatoes (about 600g), peeled and cubed
• 1 cup red lentils, rinsed well
• 6 cups vegetable broth (low sodium if possible)
• 1 (400ml) can of full-fat coconut milk
• Juice of 1 lime
• Salt and black pepper to taste
• 3 large handfuls of kale, stems removed and leaves torn
• To serve: Fresh cilantro, extra lime wedges, a swirl of coconut milk or yogurt.

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, a sharp knife, and a measuring cup.

The quality of your broth really makes a difference here, so use one you genuinely like the taste of. And that pinch of cinnamon… it might seem unusual, but it adds a wonderful, subtle warmth that complements the sweet potatoes perfectly.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip rinsing the lentils! Red lentils are famous for having a bit of dust and debris. Giving them a good rinse in a fine-mesh sieve until the water runs clear prevents any grittiness in your final soup.
• Dice your veggies roughly the same size. This isn’t about perfection, but aim for a fairly uniform dice on the onion, carrot, and celery. They’ll all cook at the same rate, ensuring every spoonful has a consistent texture.
• Why full-fat coconut milk? It provides a richer, creamier result than its light counterpart. The fat helps carry the flavours and gives the soup a more luxurious body. Shake the can well before opening!
• Fresh ginger is key. While ground ginger can work in a pinch, the bright, zesty punch of freshly grated ginger is irreplaceable here. I keep a knob of ginger in the freezer and just grate it, skin and all, whenever I need it.

How to Make Sweet Potato Lentil Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty, buttered sourdough — There’s nothing better for dunking and scooping up every last bit of this hearty soup. The chewy texture and tangy flavour are a perfect match.
• A simple side salad with a lemon vinaigrette — The sharp, fresh crunch of a green salad provides a lovely contrast to the warm, creamy soup, making the meal feel more complete.
• Avocado toast soldiers — For a fun, casual lunch, serve the soup with slices of avocado toast cut into strips for dipping. It’s creamy meets creamy in the best way possible.

Drinks

• A crisp, dry Riesling or Sauvignon Blanc — The slight sweetness and acidity in these wines cut through the richness of the coconut milk and complement the sweet potatoes beautifully.
• A spicy ginger beer — A non-alcoholic option that echoes the ginger in the soup and adds a refreshing, fizzy kick.
• Earl Grey tea with a slice of lemon — The bergamot in the tea has a lovely floral-citrus note that pairs surprisingly well with the warm spices in the bowl.

Something Sweet

• Dark chocolate and orange biscotti — The bitter chocolate and bright citrus are a fantastic way to end the meal, especially with a cup of coffee.
• A simple bowl of mixed berries — Sometimes, after a rich soup, you just want something light, fresh, and a little tart. Berries are the perfect, effortless finish.
• Cardamom-spiced rice pudding — If you want to lean into the cozy spice theme, a small serving of creamy rice pudding with cardamom is pure comfort.

Top Mistakes to Avoid

• Mistake: Boiling the soup too vigorously after adding the lentils. A rapid boil can cause the lentils to break down too quickly and potentially stick to the bottom of the pot. A gentle simmer is the key to even cooking.
• Mistake: Forgetting to season at the end. Salt added at the beginning can sometimes intensify and become too strong, especially with the reduction that happens during simmering. Seasoning at the end, after the coconut milk and lime juice are in, gives you the most control over the final flavour.
• Mistake: Adding the kale too early. If you stir the kale in with the sweet potatoes, it will overcook and become slimy. Letting it wilt off the heat preserves its colour and a pleasant texture.
• Mistake: Not tasting as you go! This is the most important step. Your palate is your best tool. Adjust the salt, pepper, or even a squeeze of lime until the soup tastes perfectly balanced to you.

Expert Tips

• Tip: For a smoother soup, blend it partially. If you prefer a completely smooth and velvety texture, use an immersion blender to purée about half of the soup right in the pot. This gives you a creamy base while retaining some texture from the remaining vegetables.
• Tip: Make it ahead for deeper flavour. As mentioned, this soup is a star make-ahead meal. Let it cool completely and store it in the fridge overnight. The flavours meld and intensify in a truly magical way.
• Tip: Freeze it like a pro. This soup freezes exceptionally well. Portion it into airtight containers, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Tip: Add a protein boost. Stir in a can of rinsed chickpeas with the sweet potatoes for extra heartiness, or top each bowl with pan-seared halloumi cubes for a salty, cheesy contrast.

FAQs

Can I use a different type of lentil?
You can, but the results will be different. Red lentils are ideal because they break down and create a creamy texture. Brown or green lentils will hold their shape, giving you a brothier, more stew-like soup. If you use them, you may need to extend the cooking time by 10-15 minutes until they are tender. French Puy lentils are not recommended as they stay very firm.

My soup is too thick! How can I thin it out?
No problem at all! Simply add more vegetable broth or even a bit of water, a half-cup at a time, stirring until you reach your desired consistency. Reheat it gently after adding the liquid. Remember, the soup will also thicken a bit as it cools, so you might want to thin it slightly more than you think.

Can I make this in a slow cooker or Instant Pot?
Absolutely. For a slow cooker: Sauté the aromatics and toast the spices in a pan first for best flavour, then transfer everything except the coconut milk, lime, and kale to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the remaining ingredients at the end. For an Instant Pot: Use the sauté function for the first steps, then pressure cook on high for 8 minutes with a quick release.

I don’t have kale. What’s a good substitute?
Spinach is the easiest swap—just stir it in at the very end until it wilts. Swiss chard would also work beautifully (add the chopped stems with the carrots and the leaves at the end). Even a bag of frozen peas, stirred in for the last 2 minutes of cooking, would add a lovely pop of sweetness and colour.

Is this soup freezer-friendly?
It’s one of the best soups for freezing! However, if you’re planning to freeze it, consider leaving the kale out. Greens can become a bit mushy and discoloured after freezing. You can add fresh kale when you reheat the thawed soup. Cool the soup completely before freezing in airtight containers for up to 3 months.