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Hearty Red Lentil and Sweet Potato Soup

Red lentil and sweet potato soup simmers into a hearty, thick bowl with tender sweet potato and lentils that break down into the broth. Cumin, smoked paprika, and fresh lemon juice bring warmth and brightness to this one-pot soup.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 carrot medium, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 1.5 cups dried red lentils rinsed and drained
  • 1 sweet potato large (about 1 pound), peeled and cut into 1/2-inch cubes
  • 6 cups vegetable broth low-sodium
  • 1.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion and carrot and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic, cumin, coriander, and smoked paprika and cook for 30 seconds, stirring, until fragrant.
  4. Stir in the lentils, sweet potato, vegetable broth, salt, and black pepper.
  5. Bring the soup to a boil over high heat.
  6. Reduce the heat to maintain a gentle simmer and partially cover.
  7. Cook for 20 to 25 minutes, stirring occasionally, until the lentils have broken down and the sweet potato is very tender.
  8. Stir in the lemon juice and serve hot.

Notes

For the thickest texture, rinse and drain the lentils well before adding them. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lower-sodium bowl, reduce the kosher salt to taste.