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.
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).
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.
We hope you LOVE this soup. It’s:
Quick & easy to make
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:
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!
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.
- 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)
- 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 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. 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 Per Serving (1 of 4 servings)
- Calories: 303
- Fat: 3.5g
- Saturated fat: 0.4g
- Polyunsaturated fat: 0.7g
- Monounsaturated fat: 1.8g
- Sodium: 1034mg
- Potassium: 844mg
- Carbohydrates: 53.8g
- Fiber: 11.6g
- Sugar: 11.8g
- Protein: 17.5g
- Vitamin A: 5050IU
- Vitamin C: 98.2mg
- Calcium: 110mg
- Iron: 5.9mg