Vegan Sweet Potato and Lentil Soup Recipe

This Vegan Sweet Potato and Lentil Soup is a cozy, nutritious meal packed with fresh ingredients. It’s hearty, flavorful, and surprisingly filling—perfect for chilly evenings or a simple weeknight dinner.

I can honestly say this is one of the best soups I’ve tasted. I first tried it at a friend’s home during a girls’ night and was blown away by how rich and balanced the flavors are. This isn’t a bland, one-note soup—the spice combination brings warmth and depth. Think turmeric, cumin, coriander, cinnamon and a touch of cayenne, all working together to create a satisfying, aromatic broth.

This vegan recipe was created by Alisha Silverstone and is easy to adapt. I used baby spinach because I had it on hand, but kale works beautifully as well. The listed spices are important—together they make the soup shine—so try to include them all. You can adjust the cayenne to your heat preference, and add more salt if needed when tasting toward the end.

Vegan Sweet Potato and Lentil Soup

A comforting, nutrient-dense vegan soup with sweet potatoes, brown lentils and warming spices.

Ingredients

• 2 Tbsp safflower oil
• 1 medium onion, diced
• 2 small tomatoes, diced
• 1 tsp fresh ginger, minced
• 1 1/2 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/8 tsp cayenne pepper (adjust to taste)
• Pinch of sea salt
• 2–3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
• 7 cups vegetable broth
• 1 cup brown lentils, rinsed
• 1 cup baby spinach or kale

Instructions

1. In a large pot, heat the safflower oil over medium heat. Add the diced onion and sauté for about 2 minutes, until softened.
2. Add the diced tomatoes and minced ginger, and cook for an additional 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne and a pinch of sea salt. Cook the spices for about 2 minutes, tasting and adjusting seasoning as needed.
3. Add the cubed sweet potatoes, rinsed brown lentils, and vegetable broth to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, until the lentils and sweet potatoes are tender.
5. Stir in the baby spinach or chopped kale, then simmer for another 10 minutes until the greens are wilted and tender. Serve hot.

Tips and Variations

– For a creamier texture, use an immersion blender to partially purée some of the soup, or blend one to two cups in a countertop blender and return it to the pot.

– Swap baby spinach for chopped kale, chard, or another sturdy green. If using kale, remove the stems and chop it finely so it softens in the allotted simmer time.

– Add extra protein with a can of drained chickpeas or cubed tofu added during the last 10–15 minutes of cooking.

– To boost flavor, finish with a squeeze of lemon juice, a drizzle of olive oil, or a dollop of plain dairy-free yogurt when serving.

Make-Ahead, Storage & Reheating

This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup thickens in the fridge, add a splash of water or broth while reheating to reach your desired consistency. It also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Serving: 1 1/2 cups | Calories: 123 kcal | Carbohydrates: 16.2 g | Protein: 4 g | Fat: 4.6 g | Fiber: 4.1 g

Nutrition information is automatically calculated and should be used as an approximation.