Save these for later: Quinoa Salad with Mango, Currants, Almonds, and Mint, Spinach Artichoke Pasta Salad, or Slow Roasted Tomato and Roasted Red Pepper Soup.

Why I Keep Coming Back to This Lentil Soup with Sweet Potatoes and Spinach

This lentil soup with sweet potatoes and spinach has become a staple in my kitchen. I first made it for my husband early in our marriage, not sure if he’d even like lentils. Turns out, he loved it, and now we make it all winter long. The sweet potatoes break down just enough to make the broth silky, while the lentils hold their shape and give the soup a satisfying bite. It’s a one-pot meal that feels like you spent hours on it, but really just needs about 40 minutes of simmering.

3 Reasons This Sweet Potato Lentil Soup Deserves a Spot in Your Rotation

The sweet potatoes add natural sweetness and creamy texture without any dairy.
It’s a hearty, vegetarian meal full of protein and fiber from lentils and spinach.
The soup freezes beautifully, so you can make a big batch and have easy dinners ready.

Key Ingredients for This Sweet Potato Lentil Soup

Brown lentils: They hold their shape well during simmering and don’t turn mushy. No need to soak them first. Look for lentils that are uniform in size and color.
Sweet potatoes: Small sweet potatoes work best because they cook evenly. Peel them if you prefer a smoother texture, but the skin is edible and adds fiber.
Fresh rosemary: Dried rosemary can be substituted, but fresh gives a more aromatic, piney flavor. Strip the leaves from the stem and chop finely.

Kitchen Tools You’ll Need for This Lentil Soup

Large pot or Dutch oven (at least 6 quarts) for even heat and enough space for all ingredients.
Wooden spoon or heatproof spatula for stirring.

Tips for Making the Best Easy Lentil Soup

Don’t skip sautéing the onion, garlic, carrot, celery, and sweet potatoes at the start. That step builds a flavorful base that makes the whole soup taste richer. Also, hold off on adding too much salt until the lentils are fully cooked. They can absorb salt as they soften, and you might end up with an overly salty pot if you season too early.

How to Adjust the Thickness of This Lentil Soup

Lentils are natural thickeners, so this soup will get thicker as it sits in the fridge. If you prefer a thinner soup, add an extra cup of water or broth at the start. If it’s too thick after cooking, stir in a little more liquid when you reheat. For a creamier texture without adding dairy, use a potato masher to gently mash some of the lentils right in the pot before serving.

Simple Variations for This Vegetarian Lentil Soup

You can swap the brown lentils for red lentils, which cook faster and break down into a creamier soup, just reduce the simmering time to about 20 minutes. For a spicier version, add a teaspoon of cumin or curry powder along with the thyme. If you’re not vegetarian, stir in some cooked Italian sausage or shredded chicken at the end. To make it vegan, simply skip the yogurt topping; the soup itself is already plant-based.

What to Serve with This Hearty Lentil Soup

Serve this soup with a crusty piece of bread for dipping, or a simple side salad with lemon vinaigrette to brighten the meal. A dollop of plain yogurt or a squeeze of fresh lime adds a nice tangy contrast to the sweet potatoes. If you want to make it a heartier dinner, pair it with a grilled cheese sandwich or a warm pita.

How to Store Leftover Lentil Soup with Sweet Potatoes and Spinach

Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even better the next day.

How to Freeze This Lentil Soup for Later

This soup freezes exceptionally well. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Leave a little headroom for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Best Ways to Reheat This Lentil Soup

Reheat the soup on the stovetop over medium heat, stirring occasionally, until hot. If it has thickened too much, stir in a splash of water or broth. You can also microwave individual portions in a covered bowl for 2-3 minutes, stirring halfway through.

Frequently Asked Questions About This Lentil Soup

Can I use green lentils instead of brown?

Yes, green lentils work well. They hold their shape even more than brown lentils and may need a few extra minutes of simmering. Check for tenderness at the 35-minute mark and cook longer if needed.

Can I make this soup in an Instant Pot?

Absolutely. Use the sauté function to cook the vegetables, then add the remaining ingredients. Pressure cook on high for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing the rest. Stir in the spinach after cooking.

Is this soup gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check the labels on your vegetable broth and canned tomatoes to be sure no gluten-containing additives are present.

Can I add other vegetables?

Definitely. Diced zucchini, bell peppers, or chopped kale are great additions. Add firmer vegetables like carrots and celery at the start with the sweet potatoes, and add softer greens like kale or spinach near the end of cooking.

Recipe

Lentil Soup with Sweet Potatoes and Spinach

Lentil Soup with Sweet Potatoes and Spinach – This easy lentil soup is packed with flavor, protein, and nutrients. This lentil soup also freezes beautifully, another reason I love this comforting soup.

easyVegan

Lunch

Course

690 kcal

Calories

Ingredients

Servings

1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 small sweet potatoes, peeled and cut into ½ inch cubes
1.5 cup brown lentils
4 can vegetable broth, 15 ounce cans

2 cup water
2 can diced tomatoes, 15 ounce
2 bay leaves
1 tsp dried thyme
1 tbsp fresh rosemary, chopped
to taste salt and pepper
2 cup fresh spinach, chopped

Instructions

1
In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
2
Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.

3
Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.

Nutrition (per serving)

690kcal

Calorie breakdown

Protein18%140 kcal

Fat28%221 kcal

Carbohydrates54%418 kcal

How this was calculated — 15 of 15 ingredients matched

olive oilOil, corn, peanut, and olive133 kcal

onionOnions, raw0 kcal

garlicGarlic, raw22 kcal

carrotCarrots, raw0 kcal

celery stalkCelery, raw0 kcal

small sweet potatoesSweet potato leaves, raw1 kcal

brown lentilsMushrooms, brown, italian, or crimini, raw79 kcal

vegetable brothSoup, SWANSON, vegetable broth96 kcal

waterWater, bottled, generic0 kcal

diced tomatoesTomatoes, grape, raw216 kcal

bay leavesSpices, bay leaf6 kcal

dried thymeThyme, fresh5 kcal

fresh rosemaryRosemary, fresh20 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

fresh spinachSpinach, raw110 kcal

Serving size ≈ 3778 g · 1 serving

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, gluten-free, soup, vegan, vegetarian

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