This easy carrot and lentil soup with sweet potatoes is perfect for anyone looking for a nutricious delicious meal. It’s flavorful, slightly sweet, and savory. Our carrot lentil soup is vegan, gluten free and low calrie. Enjoy this vegan lentil soup with a slice of fresh bread, yum!
1Cupdry LentilsSoaked for 8 hours. Use any type of lentils, I used brown lentils.
1yellow onion
1largesweet potato
2carrots
4-6cupsvegetable stock
2tbspolive oil
3garlic cloves
1cuppacked fresh spinach
2tomatoes
½tspsmoked paprikaor sweet paprika
4bay leaves
2tspsalt
½tspground black pepper
1tspdried oregano
¼cupfresh parsley
Instructions
Soak
Wash and soak dry lentils for a minimum of 2 hours and up to 8 hours. Always discard the soaking water and rinse the lentils 2 or 3 times after soaking before using them in the recipe.
1 Cup dry Lentils
Prep
Chop the carrots into slices, onion, tomato, and garlic into small pieces and, roughly chop spinach. Peel the sweet potato and chop it into cubes.
1 yellow onion, 1 large sweet potato, 2 carrots, 3 garlic cloves, 1 cup packed fresh spinach, 2 tomatoes
How to make
Start by heating olive oil over medium heat in a large stockpot and saute the sliced carrots until slightly tender.
2 tbsp olive oil, 2 carrots
Next, add the chopped onion and garlic and saute with carrot until slightly golden.
1 yellow onion, 3 garlic cloves
Then add chopped tomatoes and bay leaves (for nice fragrance) and saute until tomatoes are soft.
4 bay leaves, 2 tomatoes
Next, add sweet potato cubes, fresh spinach leaves (roughly chop, if desired), soaked lentils, smoked paprika, dried oregano, fresh parsley roughly chopped, salt, ground black pepper, and vegetable stock. Start with 4 cups of stock and add the other 2 cups if needed.
1 Cup dry Lentils, 1 large sweet potato, 4-6 cups vegetable stock, 1 cup packed fresh spinach, 1/2 tsp smoked paprika, 2 tsp salt, 1 tsp dried oregano, 1/4 cup fresh parsley, 1/2 tsp ground black pepper
Cook for 30 to 40 mins or until everything is tender.
Notes
If you're in a rush, you could use the dry lentils without soaking, or just soak them for a few mins while prepping for the recipe. It is always a good practice as it reduces the antinutrients from the legumes. If you don’t have enough time to soak them, wash them carefully before use. Soaking will also reduce the cooking time and improve digestion!
We love to eat this lentil soup with a slice of ciabatta or baguette on the side with herbed olive oil smeared on top.