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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.

Course Dinner, Lunch, Main Course, Soup
Cuisine American, Indian
Keyword carrots, celery, cinnamon, coconut milk, creamy lentil soup, cumin, garlic, healthy comfort food, healthy recipe, healthy soup recipe, lentil soup, lentils, paprika, thyme

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

  1. 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.

  2. Add cumin, paprika, cinnamon, thyme, Stir together and cook additional 2 minutes. Mixture will seem a little dry.

  3. 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.

  4. 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.

  5. 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.

  6. 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.