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Comfort Food
The season of comfort food is upon us. I love having soup this time of year. There’s something about a warm bowl of soup on a cool Fall night that is so nostalgic for me. This Creamy Lentil Soup with Sweet Potato is the perfect choice for such a time.
Another reason I love this recipe is that it makes a lot of soup. Great to feed a crowd or just have a ton of leftovers all week. It’s a great meal to prep ahead of time because it tastes just as good the second, third or fourth day you enjoy it.
Health Benefits
Lentils are often underestimated in my opinion. We have started to incorporate them more often into our meals because they are full of health benefits. While following a mostly anti-inflammatory diet, I love trying new recipes with new ingredients that are recommended with this type of diet.
Lentils are full of soluble fiber which is the type of fiber that helps you feel full. High fiber is one important factor in an anti-inflammatory diet. It also contains a good source of protein (about 17g per cup) and countless other important nutrients such as manganese, phosphorus, folate and iron.
Following a diet rich with these things can help support your heart and digestive health, as well as help balance your blood sugars. These are key components for immune and gut health and help aid in an overall healthy lifestyle.
Gut health is really important. A lot of health issues can be traced back to issues in the gut. So if you focus on what makes a healthy gut, especially good fiber, you’ll be well on your way to a healthy body. Lentils are one way to do that.
Creamy Lentil Soup with Sweet Potato
This Creamy Lentil Soup with Sweet Potato is a great healthy option for Fall and a nice change of flavors from soups you typically may have on your meal plans this time of year. With smoky paprika, warm spices like cumin and cinnamon, and creamy coconut milk, this soup is definitely on our list of favorite comfort foods.
The great thing about lentils is that they are easy to cook. Unlike other beans, they do not have to be soaked. This makes them a great option for a quick soup or other meal any night of the week.
We love to top this soup with some fresh sour cream and sliced green onions. Adding these fresh ingredients at the end balances out the soup and brings all the flavors together. It’s so delcious!
If you’re looking for another soup to try this season, be sure to check out my Creamy Chicken Tortellini Soup HERE.
Recipe Tips:
-Season lightly with S&P every time you add more ingredients or liquid to your soup. This ensures you have a well seasoned dish that full of good flavor.
-Be sure to add your spices in with your vegetables in the beginning so they can warm up. Cooking them a little before adding your liquid warms up the spices and brings out all of their best flavors.
-Once you add your lentils, tomatoes and liquid to your pot, cover your soup with a lid and leave it on low-medium to medium heat for 25-30 minutes without lifting it if you can help it. This helps to keep the steam trapped so your lentils will be perfectly cooked faster.
-Turn off your soup when the lentils are tender. Let pot cool down a minute so its not bubbling anymore. Then stir in your spinach, coconut milk, and lemon juice. Just the warmth of the soup helps to wilt the spinach and makes the soup comes together. If the soup is too hot it could make the coconut milk separate and it won’t be as creamy.
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I hope you enjoy this Creamy Lentil Soup with Sweet Potato! Be sure to follow me on Instagram @motivate.educate.repeat or click HERE to stay up to date with all of my latest recipes and health/wellness tips. Use the hashtag #MotivateEducateRepeat if you make this recipe. I’d love to see your creations!
Creamy Lentil Soup with Sweet Potato
The perfect soup for Fall filled with lentils, warm spices and creamy coconut milk. A healthy comfort meal for any night of the week.
Ingredients
- 2 Cups Green/Brown Lentils
- 1 Medium Sweet Potato, peeled and chopped into small cubes (about 1 1/2 cups)
- 1 Large Carrot, peeled and diced
- 2 Ribs Celery, diced
- 1/2 Large Yellow Onion, diced
- 2 Clove Garlic, minced
- 1 Cups Spinach, sliced
- 1 13.5 oz Can Can Coconut Milk (unsweetened) - I use A Taste of Thai Brand
- 1 14.5oz Can Petit Diced Tomatoes
- 1 8oz Can Tomato Sauce
- 4 Cups Low Sodium Chicken Stock
- 2 Cups Water
- 2 Tbsp Extra Virgin Olive Oil
- 1-2 Tbsp Fresh Lemon Juice
- 1/2 Tsp Garlic Powder
- 2 Tsp Cumin
- 2 Tsp Paprika
- 1/2 Tsp Cinnamon
- 1/2 Tsp Dried Thyme
- Kosher Salt and Pepper to taste
- Sour Cream to serve
- Scallions, sliced to serve
Instructions
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Heat 2 tbsp olive oil in a large soup pot on medium heat. Add onion, celery, carrot, sweet potato, garlic, and a pinch of kosher salt and pepper. Cook about 5-7 minutes until slightly tender.
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Add cumin, paprika, cinnamon, thyme, Stir together and cook additional 2 minutes. Mixture will seem a little dry.
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Next, add lentils, tomato sauce, diced tomatoes, stock, water and a little more kosher salt and pepper. Stir everything together. Cook 30-40 minutes on low-medium to medum heat with the lid on.
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Lentils are done when they are puffed up and tender. Your soup should be a little thicker but still soupy. Once they’re done, turn off heat and let soup temp come down for 2-3 minutes.
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Stir in spinach, coconut milk, lemon juice and garlic powder. Make sure to taste your soup. Add kosher salt and pepper as needed. Let flavors warm together for 1-2 minutes.
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Serve in a bowl topped with your favorite sour cream, sliced scallions, and avocado. Store leftovers in fridge for up to 5 days for freshness.
Love this recipe. Lentils are one of my favorites. I have definitely included some of these suggestions before when cooking them.
Pastor Natalie
Letstakeamoment.com
Definitely will give a try. The pictures look yummy..
I’m always looking for new lentil recipes, and I haven’t tried one with sweet potato. I cannot wait to try this.
Looks delicious! Bookmarking for later.