1-Pot Spiced Sweet Potato Lentil Soup

Jump to Recipe
Holding a pot of our vegan Spiced Sweet Potato Lentil Soup recipe

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

Green beans, garlic, sweet potato, and other ingredients for making our Spiced Lentil Soup recipe

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

Using a wooden spoon to stir sweet potato and other ingredients for making our Spiced Lentil Soup recipe

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.

That’s it!

Wooden spoon resting in our 1-Pot Spiced Sweet Potato Lentil Soup recipe

Classic Moroccan Spices

Moroccan cuisine is known for its depth and spices. The most common of which include: Cinnamon, ginger, turmeric, paprika, coriander, cumin, cloves, and nutmeg. Perhaps the most widely known Moroccan spice blend being Ras el Hanout.

Find a traditional preparation of a Moroccan spice blend here.

This recipe utilizes some traditional Moroccan spices, including cumin, coriander, cinnamon, nutmeg, and cayenne.

Freshly parsley sprinkled over a pot of our Spiced Sweet Potato Lentil Soup recipe

We hope you LOVE this soup. It’s:

Quick & easy to make
& Delicious

This would make the perfect soup when you’re craving a comforting, satisfying dinner. Depending on the season and personal preference, feel free to substitute the sweet potatoes for other starchy vegetables, such as butternut squash or white potatoes. And the green beans can be swapped for any sturdy green, such as kale or collard greens.

Into comforting soups? Try our:

Curried Butternut Squash Soup
Lazy 1-Pot Vegan Tom Yum Soup
Fire-Roasted Tomato & Mung Bean Soup
Simple Pumpkin Soup
1-Pot Everyday Lentil Soup

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl and pot of Spiced Sweet Potato Lentil Soup beside ingredients used to make it

1-Pot Spiced Sweet Potato Lentil Soup

1-pot lentil soup made with sweet potatoes, green beans, and warming spices! The ultimate easy meal to enjoy throughout the week or to please a crowd. 
Author Minimalist Baker
Holding a pot of Spiced Sweet Potato Lentil Soup made with green beans
4.89 from 69 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 (Bowls)
Course Entrée
Cuisine Gluten-Free, Grain-Free, Moroccan-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days


  • 1 cup rinsed brown or green lentils* (soak overnight — optional for improved digestibility)
  • 1/4 cup water (or 2 Tbsp avocado or other neutral cooking oil)
  • 1 ¼ cups diced red onion (as recipe is written, about 1 small-medium onion)
  • 4 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped into bite-sized pieces (as recipe is written, about 2 cups)
  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 Tbsp ground cumin
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp coriander
  • 1/4 tsp ground turmeric
  • 1 pinch cayenne pepper (optional)
  • 5-6 cups vegetable broth (or store-bought)
  • 1-2 Tbsp coconut sugar (or sub maple syrup or honey if not vegan)
  • 1 cup chopped green beans (fresh or frozen / or sub a sturdy green of choice, such as kale or collard greens)

FOR SERVING optional

  • Fresh cilantro
  • Red pepper flake
  • Fresh minced garlic


  • Optional: If soaking lentils, rinse and add to a mixing bowl and cover with 2 inches cool water. Soak for at least 6 hours or overnight. Then rinse, drain, and proceed with recipe. (See notes for soaking tips and ways to get around this if you’re in a hurry!)
  • Heat a large pot or dutch oven (we love this one), over medium-high heat. Once hot, add water (or oil) and onion. Sauté for 5 minutes, stirring frequently, until slightly browned. Add more water (or oil) as needed to brown.
  • Add garlic and sauté 1 minute more. Then add sweet potato, salt, black pepper, cumin, cinnamon, coriander, turmeric, and cayenne (optional). Stir to coat and cook for 4 minutes, stirring frequently.
  • Add vegetable broth (starting with the lesser amount) and bring to a low boil. Then add lentils and coconut sugar and another pinch of salt. Stir to combine. Once it comes back to a low boil, reduce heat to a simmer, loosely cover (crack the lid to let steam escape), and cook for ~20 minutes or until lentils are tender (time will vary depending on type of lentil and whether or not they were soaked).
  • Once the lentils are tender, add green beans, stir, and cover. If it appears too thick at this time, add remaining vegetable broth. Cook for another 10 minutes, then turn off heat and let soup rest at least 5 minutes before serving.
  • Taste and adjust flavor as needed, adding more cumin for smokiness, cinnamon for warmth, salt to taste, coconut sugar for sweetness, or pepper or cayenne pepper for heat.
  • Serve as is, with grains, or over steamed vegetables. Optional: Top with fresh herbs, red pepper flake, and/or fresh minced garlic.
  • Store leftovers covered in the refrigerator up to 5-7 days or in the freezer up to 1 month. Reheat on the stovetop over medium heat until warmed through. Add more vegetable broth or water to rehydrate as needed.



*Prep time does not include soaking lentils.
*We recommend soaking your lentils:
  • Soaking helps improve digestibility and also speeds cook time.
  • If you’re not one to remember to soak your beans, you can buy sprouted at the store and add to soup when called for.
  • If you’re in a big hurry: You could use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).
*Recipe adapted from Madeleine Shaw’s cookbook Ready Steady Glow (Morrocan Soup recipe).
*Nutrition information is a rough estimate calculated with the lesser amount of coconut sugar and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 303 Carbohydrates: 53.8 g Protein: 17.5 g Fat: 3.5 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1034 mg Potassium: 844 mg Fiber: 11.6 g Sugar: 11.8 g Vitamin A: 5050 IU Vitamin C: 98.2 mg Calcium: 110 mg Iron: 5.9 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Trisha says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed the soup, Trisha. Thank you for the lovely review and for sharing your experience making it in the Instant Pot! xo

  2. Laura says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this one, Laura! Thank you for the lovely review and for sharing your modifications! xo

  3. ks says

    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.

  4. Dominique says

    Hi there! I am wondering about the lentil measurement. That’s the recipe call for a cup of dry lentils that then gets soaked, or a cup of soaked lentils?
    Thank you!!

  5. Jordan says

    Hey! I was wondering if you had the serving size calculated, like 1 serving being 2 cups? I know it says 4 servings in the nutrition breakdown, but I wasn’t sure how many cups of soup total this recipe made and what that would equate to for 1 serving. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jordan, we don’t have a precise measurement, but would estimate ~1 1/2 – 2 cups per serving.

  6. Kaci says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your husband enjoyed it, Kaci. Thanks so much for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda! The texture might be slightly different depending on the exact kind of lentil, but it should work, yes!

  7. Jessica F. says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s so great to hear, Jessica! We are so glad you enjoy it! Thank you for the lovely review! xoxo

  8. Frank says

    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.

  9. Quinn says

    I made this soup with kale instead of green beans and it was incredible! Thanks for sharing this tasty recipe.

  10. Emily says

    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 :)

  11. Rebeckah Z. says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Panory, it depends how much you’re adding and whether you prefer more of a stew or brothy consistency. You could probably add ~1/4 cup quinoa without needing additional liquid. Let us know if you try it!

  12. Casey says

    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!

  13. Sami C says

    I’ve made this recipe before and love it! I am curious to know if you have any tips for cooking this soup and other one-pot soups from this site via Instant Pot?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Sami. Thanks for sharing! Yes, you can sauté the onion and garlic, then add remaining ingredients and pressure cook on high for ~5 minutes. Then allow a natural release. The greens/green beans might get overdone in this one though. It would be best to stir in spinach at the end. Let us know if you do some experimenting!

  14. Raquel Destefano says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Raquel! Thanks so much for the lovely review and for sharing your modifications! xo

      • Hannah Dobbs says

        This meal sounds amazing and I’d like to make it today! Do you have any suggestions on how to make it in a slow cooker? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Hannah, we’d suggest sautéing the onion, garlic, and sweet potato, then adding remaining ingredients and slow cooking 4-6 hours. But we haven’t tried it that way. Let us know if you do!

  15. Lindsey says

    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.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a lovely meal! We are so glad you enjoyed it, Lindsey. Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Marie says

    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.

  17. Bryce Alfredo says

    Hmm it looks like your blog ate my first comment (it was extremely long) so I guess I’ll just sum it up what I had written and say, I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new to the whole thing. Do you have any tips and hints for rookie blog writers? I’d certainly appreciate it.

  18. Bri Sarver says

    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.

  19. Kim says

    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.

  20. Ellen says

    This was great and even better the next day. After reading the reviews I added some gram marsela (sp?) but otherwise followed the recipe as written.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear that, Lele! Thanks so much for the lovely review! xo

  21. Margo says

    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.

  22. Margo says

    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.

  23. Taryn says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Taryn! And whoop for homemade broth from scraps! Thanks for sharing!

  24. Elaine says

    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).

  25. Janice says

    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.

  26. Diana Demco says

    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!

  27. Amelie says

    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!

  28. Sneha says

    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.

  29. Nicole says

    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!

  30. Juliana says

    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! :)

  31. stacey hansen says

    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.

  32. Angypangy says

    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!

  33. Patricia says

    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.

  34. Carol says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Carol! We’re so glad you enjoyed it! We find that store-bought broths with tomato paste in them have a more red color. Hope that helps!

  35. Evette says

    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!

  36. Jacqueline Symons says

    This recipe looks like the perfect way to enjoy a rainy fall day. Can you use mushroom broth instead of vegetable broth or will that alter the flavour too much?

  37. Katarina says

    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 :)

  38. Kiran says

    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.

  39. Natalie says

    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!

      • Ana Sholock says

        I made this soup tonight and it was delicious! Subbed kale for the green beans. I had to cook it a bit longer than it said in the recipe to get the thickness I wanted. I soaked the green lentils for 30 min and they turned out fine. The sweet potatoes and lentils are pretty soft but I don’t mind since it is more stew-like. I added about double the amount of cinnamon, cumin, cayenne and coconut sugar. Altogether a great recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed it! Thank you for sharing your experience and modifications, Ana! xo

  40. Jan says

    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.

  41. B says

    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.

  42. Gabriela Gerlach says

    I am making this tomorrow night. The husband saw coriander and instead bought fresh cilantro. Would you recommend making it with the fresh cilantro vs the coriander?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will be quite a different flavor. I’d say serve with fresh cilantro and double up on the other spices!

      • tanya says

        the cilantro (chinese parsley) green parts make flowers which produce coriander seeds. now i have to buy some coriander to see if it tastes like cilantro!

  43. Kayla says

    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!

  44. Shawn Johnson says

    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!!

  45. Nicole says

    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?

  46. Bailey says

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

  47. Tina says

    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!

  48. Nicole says

    I bought purple yams by mistake and this still turned out great! Because I also used red lentils the soup is a very deep plum color. I used chard instead of green beans and a little less liquid. Flavor is amazing. All the soup recipes I’ve tried I’ve loved and made several times. I’ll add this one to the rotation

  49. Lisa K says

    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.

  50. Betsy says

    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.

  51. Dan says

    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.

  52. Renee says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting. I do recommend serving with fresh garlic and parsley. Did you try that? Lemon juice might also be nice!

  53. Anthony says

    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!

  54. Anna Viehbeck says

    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!

  55. Sarah McCormack says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Sarah!

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  56. Jill says

    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.

  57. Hayley says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful – thanks for sharing, Hayley! So glad you’re enjoying the recipes. Hope your husband feels better!

  58. Beth Ann says

    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! ?

  59. Nicole says

    If we were to use frozen green beans, would you suggest thawing them first or adding them in the frozen state? Thanks! Planning to make this soon!

  60. Andi Kelly says

    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.

  61. Claire says

    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.

  62. Kelly says

    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.

  63. Marsha says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your experience, Marsha!

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t! But assume it would be similar to cook times / methods for other lentil soup recipes?

  64. Sachi says

    I’m making this soup today! I love your recipes; they’ve been such a big help and delight for me and my partner (and his colleagues who get lots of yummy treats as a result;)! Thank you for sharing your creations❣️❣️

  65. SF says

    P.S. The NY Times published a version of this dish a few years ago. I do think the extra garlic, coriander, and turmeric would help improve upon it even more. I highly recommend serving with a lime wedge as they suggest in the Times recipe – it really amps up the flavor.

  66. Rj says

    It signals disordered eating when one removes the oil from a recipe and calls steaming aromatics and vegetables “sautéing” – it is a strange way to write a recipe. “Sautéing” without oil can only make a recipe less flavorful, why did you make this choice?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, good question. Some people follow a no / low-oil diet so I include this option for this reason. But, oil works well too and is actually our preferred!

    • Justise says

      Maybe you can broaden your horizons Rj. It is not uncommon to saute veggies with water only. As Dana has responded, there are many of us who follow a no/low-oil diet. It so happened that I just recently switched from a life-time of sauteing with oil to using just water. I was about to acknowledge her for including this healthier option and looking forward to making this recipe!

      A low-oil diet decreases the load on your liver and is far better for your health. Of course it is all a matter of personal choice at the end of the day. I certainly wouldn’t consider people like yourself who use oil for sauteing as a signal for ‘disordered eating’. So neither should you. Just because we see things differently.

  67. Kelly says

    Would it be “against” North African rules to add canned crushed or diced tomatoes? And how about spinach instead of kale?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I can’t speak to North African customs. But I don’t think those changes would negatively impact the flavor or texture.

  68. Samantha says

    Wow! This soup is giving off MAJOR fall and winter coziness! We’ve had an unseasonably early snowfall in Calgary recently and soup’s have been on my radar. Looking forward to cooking this very soon!