Sweet Potato Lentil Soup

This sweet potato lentil soup recipe is vegan Thanksgiving in a bowl! It’s savory, hearty comfort food. I found it hard to resist, and ended up eating the entire pot.

Even better, it’s pretty budget-friendly and easy to make. Great for fall, winter, or any time you are craving a satisfying, warming bowl of sweet potato and red lentil soup. This recipe makes 4 servings.

To make the broth, I used 2 Edward and Sons Not-Chick’n Bouillon Cubes dissolved in 4 cups of water. Nevertheless, feel free to use your favorite broth or bouillon.

I’m always grateful you’re here, and hope this is a hit! And if you enjoy this recipe, check out more UVK recipes, like Mushroom Lentil Pot Pie, Roasted Sweet Potato Soup, Rosemary Lentil Walnut Burgers, or Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews.

Sweet Potato Lentil Soup

3 garlic cloves, finely chopped

1 medium onion, chopped

1 carrot, chopped

2 celery stalks, chopped

2 Tbsp vegan butter

½ tsp rubbed sage leaf

½ tsp dried thyme

½ tsp onion powder

2 bay leaves

2 cups peeled sweet potatoes chopped into bite-size pieces

4 cups broth (fake chicken or vegetable – see note above)

1 cup water

1 cup red lentils

1 Tbsp balsamic vinegar

¼ cup chopped fresh parsley, chopped

Salt

1. In a large, heavy pot or dutch oven, add garlic, onion, carrot, celery, vegan butter and a dash of salt. Over high heat, stir around until butter melts and the vegetables start to sizzle. As soon as they start to sizzle, turn the heat down to medium-low. You’ll want to keep the heat on the lower side to keep the butter from burning. Stirring every now and then, sauté for ~7 minutes or until the vegetables are sweated out and soft.

2. Add the sage, thyme, bay leaves and sweet potatoes. Stir around over medium-low heat for 2-3 minutes, and then, add the broth and water. Bring to a boil.

3. When the pot is boiling, stir in the red lentils, cover, and simmer over low for 15-20 minutes or until the everything has cooked through. Then, add 1 Tbsp of balsamic vinegar and ladle 1/2 of the soup into the blender. Blend until completely smooth.

4. Pour the contents of the blender back into the pot with the rest of the soup. Add parsley, and stir until well combined. Taste, and make any adjustments (more balsamic? more salt?). Serve.