THE RECIPE JOURNAL · Lunch
Creamy Red Lentil and Sweet Potato Soup
This cozy soup is a delicious blend of tender red lentils and sweet potatoes, perfect for warming you up on chilly days. It’s creamy, comforting, and easy to make with simple ingredients you probably already have.
FROM THE KITCHEN • Creamy Red Lentil and Sweet Potato Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Pasta Dinner Idea
Something delicious to watch next.
01
Step 1
Start by heating some olive oil in a pot over medium-low heat. Toss in the chopped onion and cook it gently until it’s soft and translucent, about 5 minutes. Next, add the sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne, and a bit of regular salt and pepper. Let everything cook together for another 5 minutes so the spices can get cozy with the veggies. Pour in the broth and water, then bring the mixture to a boil. Let it cook for about 10 minutes to help the flavors meld. Once that’s done, stir in the spinach and lentils, bring the soup back up to a boil, then lower the heat and let it simmer gently until the lentils are tender, around 15 to 20 minutes.
Why you’ll love it
This soup is packed with nutrients and full of comforting flavors. The combination of red lentils and sweet potatoes creates a creamy texture without needing cream. It’s hearty, satisfying, and perfect for a cozy meal any time of year.
How to serve
Serve this soup warm with a sprinkle of fresh herbs like cilantro or parsley. It pairs well with crusty bread or a simple green salad for a light, balanced meal. A dollop of yogurt or a squeeze of lemon can add a nice tang.
Storage & leftovers
Allow the soup to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months—just thaw and reheat gently on the stove.
