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Sweet Potato Lentil Soup (Budget Friendly!)

Sweet potato lentil soup
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5 from 3 reviews

This sweet potato lentil soup is cozy and creamy: a delicious mix of aromatic vegetables with a hint of savory spices. It’s a healthy vegan soup that’s also budget friendly—great as a dinner idea with crusty bread or a simple make ahead lunch.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 white onion, finely diced
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 garlic cloves, minced
  • 2 large sweet potatoes (about 1 lb / 4 cups diced), peeled and small diced
  • 10 cups water
  • 1 pound (16 ounces) dried green or brown lentils
  • 1 tablespoon ground cumin*
  • 1/2 tablespoon curry powder
  • 1 1/2 tablespoons kosher salt
  • Freshly ground black pepper
  • 3 to 4 cups baby or chopped spinach, or kale (chopped and de-stemmed)*
  • 3/4 cup full fat canned coconut milk 

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
  2. Add the sweet potatoes, water, lentils, cumin, curry powder, and kosher salt. Bring to a simmer and simmer for 25 to 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Add the spinach and coconut milk and stir until wilted, about 1 to 2 minutes. Taste and add additional salt to taste and fresh ground black pepper. 
  3. Serve immediately or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of coconut milk and/or water and pinch of salt if the texture becomes too thick. 

Notes

Save the remaining coconut milk for adding liquid to leftovers. 

*You can use any type of greens in this soup, and add more to your liking. 

Find it online: https://www.acouplecooks.com/sweet-potato-lentil-soup/