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['A close-up view of a bowl of vibrant vegetarian sweet potato lentil soup, showcasing colorful ingredients.', 'A rich, hearty vegetarian sweet potato lentil soup with visible chunks of vegetables and lentils.', 'A side view of a steaming bowl of lentil soup, highlighting sweet potatoes and greens.', 'A delicious, textured vegetarian soup featuring sweet potatoes, lentils, and fresh spinach.']

Vegetarian Sweet Potato Lentil Soup

A hearty and nutritious vegetarian soup combining sweet potatoes, lentils, and vegetables, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Vegetarian
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped button mushrooms
  • 1 cup chopped sweet potato
  • 2 cloves garlic minced
  • 1 teaspoon sea salt more to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup green (or brown) lentils
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 cups water
  • 1/4 cup tomato paste
  • 1 cup almond milk or coconut milk
  • 1 tablespoon lemon juice
  • 2-3 cups spinach

Instructions
 

  • Heat oil and sauté onions and garlic until fragrant, about 3 minutes.
  • Add celery, carrot, sweet potato, and mushrooms; cook for 5 minutes until slightly softened.
  • Stir in salt, spices, then add lentils, broth, water, and tomato paste; bring to boil, cover, and simmer for 30 minutes.
  • Remove from heat, stir in almond milk, lemon juice, and spinach; cook until spinach wilts.
  • Serve hot, garnished as desired.

Notes

Feel free to add toppings like fresh herbs or a dollop of yogurt for extra flavor.
Keyword Lentils