Hearty Sweet Potato & Lentil Soup
This cozy, nourishing soup is perfect for chilly nights or quick meal prep. Sweet potatoes and lentils blend beautifully with fragrant herbs, making each bite hearty and satisfying.
Equipment
- Large Pot
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 cup brown lentils rinsed
- 2 sweet potatoes peeled and diced
- 6 cups vegetable broth
- 2 cups baby spinach
- to taste salt and black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until softened and golden.
- Add garlic, rosemary, and thyme. Stir for 1-2 minutes until fragrant.
- Stir in lentils, sweet potatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20–30 minutes until lentils and sweet potatoes are tender.
- Turn off heat and stir in spinach until wilted.
- Season with salt and pepper to taste. Serve warm.
Notes
This soup can be made ahead and stored in the fridge for up to 5 days, or frozen for up to a month. Optional additions include quinoa, carrots, or a swirl of yogurt.