1-Pot Spiced Sweet Potato Lentil Soup

Did not add sweetner, didn’t need it, sweet potatoes were sweet enough.

My husband was sent the link to this recipe a couple years ago as part of a healthy eating initiative at his workplace. Even though we are not vegan or even vegetarian, we try and eat less meat. This has become a regular meal for us, probably 2-3x/month in the colder months. Popular with the kids too. We use kale instead of green beans. Thanks!

My husband who’s not the biggest fan of lentilS LOVED this recipe. I followed it to a T. It was a bit thick so not enough liquid for tomorrow’s serving but so good. Will add more liquid next time or cook for a slightly shorter period.
We added cavolo nero as our greens.
Thank you for an amazing recipe.

This gets my vote for the most delicious way to eat lentils: sooo flavorful!

Cooked this recipe in an Instant Pot for 9 minutes from your lentil IP directions (no soaking) and my brown lentils were cooked to perfection.

Yum, we have leftovers so no cooking tonight, yay!

Very flavorful

I make a lot of soups, but this was one of my favorites in a very long time. I did not soak the lentils. I used Pardina lentils and cooked for a total of 40 minutes, adding the green beans for the last 10, and everything was cooked perfectly. I used 1 tablespoon maple syrup instead of sugar, and about 1/8 tsp or a little less of cayenne. The blend of spices was superb…I really enjoyed this soup and will definitely make it again!

I went all out and made the broth too. I soaked my lentils overnight, added red pepper flakes with the spices, and added both the green beans and chopped kale near the end of cooking. Very nice textures and unique spices. The flavor is warm, slightly sweet, umami heavy (I used very little salt and don’t miss it). If you want an alternative to standard lentil soup, this delivers.

I made this because I had some ingredients on hand I wanted to use up and this happened to have them… Not my typical recipe I would go for, but we were both pleasantly surprised! My husband and I both loved it, we added a little bit of Sriracha for that spicy acid kick, and it was delish. Will be making again.

Delicious! Perfect balance of spices. I soaked green lentils for about 4 hours and they cooked up nice and soft!

This is honestly one of the best things I’ve ever tasted. I usually hate cumin but it just works in this dish and the flavors are really unique and beautiful. I always use the vegetarian better-than-chicken boullion instead of vegetable broth which I think works really well with it, too.

We loved this recipe! Thanks!

This is very good. Have made this dozens of times. The recipe seems to have been updated slightly. Added collard greens. This along with the red lentil chilli can always be found in the freezer throughout the year. A++

I like how MB explains what each of the spices will do should you need to tweak the final dish.

I loved this! I did kale instead of green beans and I added extra cayenne and red pepper flakes because I like spicy soup. I’m excited to eat the leftovers for lunch tomorrow :)

I really enjoyed this one, with a few modifications. It was warm and comforting, but not too heavy for this summer night in Florida. I added the garam masala like others recommended, about 1.5 tbsp of tomato paste, and used water instead of vegetable broth. I also finished it with pearl couscous, lime, and cilantro. PERFECTION!

I made it in the Instapot at 12 minutes high pressure + 15 minutes NPR but that ended up being overkill. It still turned out delicious but the lentils and sweet potatoes were breaking down. It was just very stew-like, which I like anyway.

I definitely recommend this recipe! It’s very versatile and you can cater it to your specific taste!

This was absolutely delicious! Thank you so much for the recipe 🙏🏻❤️❤️

This soup is so delicious and warming! Was so excited to warm up leftovers from my freezer. :)

I used cauliflower instead of the green beans, added the collard greens, and sunflower sprouts at the end. Was pretty good, and it seemed to sweeten over time so go light on the sweetener. I also doubled the spices. 6 cups broth was perfect amount of liquid. Probably would not make again since there are so many good options on this site!

Loved this recipe! I did it the lazy way with red lentils and it came out great. I did doctor it up with more spices, including gram masala and ras el hanuout which made it so savory. I also added carrots because, well, I love carrots. Left this on the stove to graze all day during a snowstorm. Perfect!

Made this for our vegan son’s impromptu lunch visit. I surprisingly had all the ingredients on hand – except coriander, which I omitted.

It was delicious. Served it a shallow bowl with Mexican corn cake on the side, and a simple green salad. Ended up putting the cake inside of the bowl with the soup. Yum.

Thanks!

I was very excited to try out this soup as the recipes on this site are always great and reliable. However, I am unfortuntely really dissapointed with this one somehow, but I guess I am alone in this as it is very highly rated. I double checked and I did do it correctly, but IMO it is bland (even with extra spices) and extremely watery.

I think maybe this is a good recipe if you are wanting something a bit more subdued, but I wouldn’t make it if you are expecting any sort of flavor bomb like the ingredients list would suggest it is.

Everyday lentil soup’s sexy sister…SO flavorful and nourishing. Served with crispy kale, goat cheese and cilantro…it’s amazing. I will be making this again for weeks to come.

Delicious.
Made this in my pressure cooker. 10 minutes high pressure with natural release. I live at high altitude; my lentils and potatoes were very soft. I would recommend cooking a few minute less in the pressure cooker. Also I reduced the amount of broth from 6 cups to 4 cups. I paired this with some basmati rice made with turmeric and coconut oil. I drizzled some fresh lime juice in my dish.

Loved this this, so easy, so delicious. Your recipes always turn out perfectly for me

Excellent! I followed the recipe to a tee (subbing maple syrup for coconut sugar), and it turned out lovely. So many vegetable stews/soups are under-seasoned or have this basic ‘spicy tomato-y’ taste, but this was super flavorful.

Excellent! We followed the recipe to a tee (subbing maple syrup for coconut sugar), and everything worked out wonderfully. So many recipes for vegetable stews are under-spiced or just have a basic ‘spicy tomato-y’ taste, but this was super flavorful.

The last three times I have been to the store, they were out of cumin. Not sure if this is just a supply issue with my market or if its more widespread, but I’m happy to report that this soup still tastes delicious when the cumin is subbed for curry powder. I also added a little garam masala and a bunch of kale. SO GOOD.

P.S. I used the homemade broth I made from veggie scraps for this and I feel like an actual homesteader.

One of my many favourite recipes on Minimalist Baker.
A nice warm hearty meal for winter thats quick and easy to make. Its also a versatile recipe, where you can add more veggies into the soup (e.g., frozen peas, carrots).

This is delicious and easy. May seem like a lot of spice, but comes out with a mild and pleasing Mid-Eastern flavor. I didn’t have any green beans, so I added a half cup of frozen edamame. Ate it for lunch with a side of rye bread.

This is like a warm hug in a bowl! I did not change anything regarding the ingredients, and it turned out lovely. The flavours from the spices complimented the sweet potato beautifully!

Made this tonight for my family while browsing your site for a good quarantine recipe to make with basics since we’re stockpiling stuff like sweet potatoes, onions, lentils, and the like. Overall it was a big hit! I also randomly had all the spices on hand and for some reason coconut sugar. Your website has been such a huge help during this challenging time and I love all the gluten free recipes as my sister is also staying with us and she has Celiac’s. Thank you for all the culinary inspiration!

My one big recommendation for this is to amp up the spice plenty, just because the ingredients do really well with more heat. Paired this with some labneh and toasted pita, which made for a greaaaat meal.

This was great! Easy, yummy, healthful. I used unsoaked red lentils (added in after the yams had been simmering for the first 10 minutes) and didn’t have green beans and so went with frozen green peas added in about 5 minutes before the end. Between the red lentils instead of green/brown and my yam yielding more than 2 cups it ended up being fairly thick and stew-like and not brothy at all, but I loved it that way. Thanks for the recipe!

I thought it was a bit too watery in the end and I put a bit of coconut milk leftover I had. I also substituted the green beans for broccoli. Was pretty good! :)

Yes! This was delicious. I used frozen green beans. I didn’t have enough cumin (I never thought I’d run out!) and used a bunch of Berbere spice from Penzey’s. I had some moroccan lamb sausage (Scratch Meat from N Portland) from the farmer’s market in the freezer, so I added that with some greek full fat yogurt as a garnish. Also added cilantro and mint. I will definitely make this again. I get impatient but I’m glad I took the time to soak the lentils overnight. I haven’t made much with this spice combination, I am really glad I tried it! I think this recipe is super solid the way it’s written, I just had stuff I wanted to add.

I was concerned about using the amount of cinnamon called for in this recipe, thinking it would be overpowering, but it blended in to the other spices beautifully. A dusky mix of earthy spices and a satisfying mix of beans and veggies. I used frozen peas since it’s what ihad on hand and they worked great!

Absolutely delicious! Thank you for giving the world this amazing recipe. Loving it!

I don’t think I’ve had this favor profile before, so I was nervous while cooking, but this turned out so unique and delicious! I used Better than Boullion No Beef Base instead of veggie broth.

I was searching your website for a sweet potato chili recipe and found this recipe… so delicious! Something I could not have “invented” myself – haha!

My broth was disappointingly more brown than yours likely due to the store bought vegetable broth I used. So, I closed my eyes and enjoyed the savory goodness of your unique spice combination. Can’t wait to remake this using your homemade broth recipe.

I know that you put so much work/time into developing recipes, taking photos, etc. My family and I really appreciate your recipe resource! Thank you!

This came out sooo good, I used sprouted lentils and frozen green beans per the recommendation to make it even more easy ;) Super flavorful and satisfying. Even the picky BF liked it! Thank you!

I don’t cook – ever. However, I decided I wanted to start learning healthy, simple, yet delicious meals, starting with this one. I have to say this was awesome!! It was not only so easy and simple but it tasted so yummy! I used red lentils to make it even easier so I look forward to trying the recipe again with a different type to compare textures as I found the red lentils really disintegrate and turn into fluff. Even my Mum tried it and said it tasted amazing (she usually wouldn’t dare try my concoctions) so I have to say thank you so much for sharing this recipe and helping me along my learning journey :)

This recipe came out great flavor wise. I would say the cooking instructions didn’t exactly work for me. I had to cook from step 4 about 40 minutes since I had not soaked the green lentils in advance. I had to cook an additional 20 minutes once I added the green beans. Although if I make this dish again I’d probably add the green beans earlier. They didn’t seem to absorb the taste of the dish overall.

So good! Made it for my roommates and it was a hit.

Delicious! I used red lentils and subbed lacuna to kale for the green beans. Served with a lime wedge to squeeze a bit of lime juice to brighten the rich flavors. I have made this twice and can’t wait to make it again!

This was FABULOUS. Thank you so much! I have to admit, I was hesitant with the spices but it was so tasty. Since my spouse is a juvenile diabetic, I used 1/2 tablespoon of honey and it was perfect.

I was hesitant about the use of cinnamon in a soup like this but I ended up enjoying it! The lentils came out perfectly tender after the suggested soaking time. A delicious soup to take to work for lunch.

Yummy… Enough said really! Would be easier if less ingredients, but it’s mostly just spices so

Hi Dana! I made this today and wow! It is truly delightful! Very light and fresh with lots of fall flavors. Thank you so much!

Super easy and tasty!

I added lemon to serve and it was delicious ! Definitely will be making it again.

Made this for myself and a couple carnivores, but doubled the recipe….and boy am I glad I did! 1 bowl turned into 2, and before we knew it, it was gone!!! Definitely a keeper…Thanks Dana!!

Made it shared it really loved it! (even with someone who doesn’t like spicy dishes; removed pepper and cayenne & was still deli-delicious).
Thanks a lot for being simply creative or should I say creatively simple?

Loved it, exactly as written! A perfect cozy fall and winter soup that makes the house smell wonderful while cooking! Definitely will make again.

Just made this for dinner. It was a hit! Easy to make and a nice mix of flavors. I didn’t have green beans so I threw in some baby spinach instead. will make it again!

As delicious and easy as promised! Found it to be a little salty and don’t think you need the extra pinch of salt towards the middle of the recipe. And, only used half of the coconut sugar.

I took the true lazy person’s approach to this soup – red lentils, garlic powder (out of fresh) and no onion (husband is averse) and tossed everything in the slow cooker for 4 hours on high. Spoiler alert: IT’S STILL AMAZING. My toddler loved it, too! I mainly separated the sweet potatoes and green beans from the liquid for him but he liked to use the broth as ‘dip’ which was pretty cute.

This hit the spot. The cinnamon is a nice touch. I used turnip greens and they worked well. Reheats really well, I’m eating leftovers now.

I made the recipe exactly as written, and chose chopped cilantro as a garnish. I really wanted to love this – I even doubled it in order to freeze some for easy lunches – but it was just ok. In my opinion it lacks a kick of umami or something to brighten up the flavours. I wish I knew what that was. Maybe a spiced oil as a garnish? Some kind of acid? I was kinda hoping other reviewers would have commented on this too in order to get some ideas!

Wonderful, perfect for the fall nor’easter we’ve been getting. Used green lentils soaked over nite, kale, maple syrup and a Japanese sweet potato (red on the outside, white and sweet on the inside). Love your blog!

Just made a pot of this comfy soup. Used red lentils, honey as a sweetener, and chicken broth. Served over brown rice.
Husband loved it, and for me it was a tad too sweet, so I added a little heat in the form of Huy Fong chilli garlic sauce. Yum!

I saw the recipe on Instagram and thought yum! I want that! Soaked green lentils immediately. Made the stew yesterday and replaced the green beans with shredded cabbage. Absolutely gorgeous! Even my sometimes fussy 8 year old loved it. Will definitely make it again. Thanks for sharing?

I made this recipe pretty much as written. I used “dragon’s tongue” beans, which were fresh from my garden and are more like a wax bean. A friend came by and had some with me. Delicious! We both love it. I shared the recipe with her.

Made this tonight for my sick Husband and it was a big hit! I added some Kale for extra greens. I’m not one to comment often but we have been devouring minimalist baker recipes since we stumbled across the site. Everything we’ve tried has been delicious and have fast become favourites (we’ll be adding this recipe to that list). We’re not vegan, but we’ve loved discovering different ways of approaching plant based cooking. Thank you!

I just made this and it was YUM!
Only thing I added was a little liquid smoke for smokiness and lime juice balanced it out for me.
Keep on with the soup recipes Dana! So much fun playing with new ones this time of year. Thank you! ?

I just made this, it’s fabulous! I didn’t have any coriander so a suggested substitute was caraway seeds, sprinkled some of that in, and it’s delightfully fragrant and meaty.

This will be a new fall/winter favorite. We’ve recently gone whole food/plant based eating and many of your recipes fit the bill. Thank you for all your hard work on these magnificent weekly recipes. I always look forward to receiving your emails.

This was so delicious, comforting, flavorsome… A big big hit!
I love your recipes and would love to have an app. Would be happy to pay as well to support your work.

I made this tonight and it was very good! I looked at your Moroccan spiced lentil recipe for cross reference and decided to add 2 tablespoons of tomato paste to the soup. I also used canned brown lentils instead of dry lentils because I have had a difficult time finding them dry. I added them at the point I added the green beans. My husband and I both said the recipe will go into my permanent recipe notebook.

Made this tonight. Boiled 1 cup of green lentils instead of soaking. Added soaked previously dried shiitake mushrooms (about 8-10). Added a splash of Tamari and about 2 Tbs butter. Reduced coconut sugar to 1 Tbs. Otherwise, I followed the recipe. It was delicious. Thank you.

I will make this tonight. I do want to say that your photos are among the best I have seen on the web.