Vegan Sweet Potato and Lentil Soup

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Serves: 6 Servings

INGREDIENTS

  • 2 Tbsp safflower oil
  • 1 medium onion, diced
  • 2 small tomatoes, diced
  • 1 tsp fresh ginger, minced
  • 1½ tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • ½ tsp. cinnamon
  • ⅛ tsp. cayenne pepper
  • Pinch of sea salt
  • 2-3 medium sweet potatoes, peeled and cut into ¾-inch cubes
  • 7 cups vegetable broth
  • 1 cup brown lentils
  • 1 cup baby spinach or kale

INSTRUCTIONS

  1. In a large pot, heat oil over medium heat and saute onion for about 2 minutes, until soft.
  2. Stir in tomatoes and ginger, cooking an addition 3 minutes. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure its to your liking.
  3. Next add the sweet potatoes, broth and lentils.
  4. Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
  5. Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1½ cups • Calories: 123 • Fat: 4.6 g • Carbs: 16.2 g • Fiber: 4.1 g • Protein: 4 g • WW Points+: 3 pts •

SmartPoints: 4 pts

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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