Two Peas and Their Pod

Lentil Soup with Sweet Potatoes & Spinach

Lentil Soup with Sweet Potatoes & Spinach

I was a little nervous the first time I made lentil soup for Josh. It was early on in our marriage and I wasn’t sure if Josh even liked lentils. Lentil soup is one of my favorites, so I took a risk and made it for dinner one night. I happily discovered that Josh also loves lentil soup. We now enjoy lentil soup on a regular basis, especially during the cold winter months.  I am always mixing up the ingredients to keep our meals interesting.  My latest creation is Lentil Soup with Sweet Potatoes & Spinach.

I have been adding sweet potatoes to everything lately-risotto, tostadas, biscuits, so why not add them to soup? I can’t get enough! I also threw in fresh spinach because the bunch in our refrigerator was starting to look questionable. I love it when I can put our produce to good use.

This vegetarian lentil soup is packed with flavor, protein, nutrients, and heart-warming goodness. It is a great recipe for January-healthy and comforting. This soup freezes beautifully, another reason I love this soup. Make a large pot and save some for later. And if you aren’t sure if your kids or spouse will eat lentil soup, don’t ask, just make it. I am sure they will like it!

Lentil Soup with Sweet Potatoes and Spinach

Yield: Serves 8-10


1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 small sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 cups brown lentils
4 (15 ounce) cans vegetable broth
2 cups water
2 cans (15 ounce) diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
2 cups chopped fresh spinach


1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.

2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.

3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.

If you like this lentil soup, you might also like:

Vegetarian Lentil Soup from Two Peas and Their Pod
Curried Butternut and Red Lentil Soup from Eat, Live, Run
Orange Lentil Soup from Phoo-d
Lentil Soup with Italian Sausage & Spinach from Cookin’ Canuck

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115 Responses to “Lentil Soup with Sweet Potatoes & Spinach”

  1. michelle — January 14, 2013 @ 12:21 pm

    This soup is officially my new favorite! My daughter and I are vegans and are always on the prowl for tasty, filling soups. This one is definitely a keeper. It was so delicious and hearty. I used black lentils, KitchenBasics veggie broth and an extra can of diced tomatoes with garlic and onion. Thanks for taking the time to post this wonderful soup!

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  3. Sara — March 28, 2013 @ 9:23 pm

    My husband and I made this soup tonight and it was very hearty and delicious! Our friend tried it and loved it as well! Next time I’m going to leave out the tomatoes though because I unfortunately am not a fan of tomatoes. 😛

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  6. Maria, this soup looks simply fabulous! Thanks for sharing it with us all! ~ Melissa

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  8. michelle — January 7, 2014 @ 7:10 pm

    oh my goodness! I made this today and it is outstanding! what a wonderful lentil soup.

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  10. Denise — January 15, 2014 @ 9:14 pm

    Before I make this recipe, I want to know if I need to soak the Lentils overnight. I doesn’t say to in your recipe, but I have heard that they need to be soaked overnight. I purchased green because I couldn’t find brown lentils and they are dried lentils, not canned, if canned is even available.

  11. angela — January 28, 2014 @ 2:06 pm

    The liquid sounds like too much, is it 30 oz broth and 2 cups water, about to make and question the amount.

  12. Nancy — February 24, 2014 @ 6:59 pm

    My mother-in-law has been making lentil soup for years and years. When I made this one for her, she immediately wanted this recipe! It is a great one! Thank you!

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  14. Eileen — March 10, 2014 @ 9:54 pm

    Delicious soup but I can’t seem to locate the nutritional value. Can you help?

  15. Rebeca — September 22, 2014 @ 11:07 pm

    Just made this for dinner… absolutely amazing!!!

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  18. Maureen — October 4, 2014 @ 11:49 am

    I am making this again today and love to smell it bubbling away on the stove. It’s healthy comfort food with great flavors and textures. So delicious and our friends and family all devour it. Thank you!

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  20. dawn — January 18, 2015 @ 3:45 pm

    I am new to using lentils, but I love them.. This soup looks delicious.. I imagine it is… I have made a number of your recipes and they have all turned out well, so I look forward to trying this one

  21. dawn — January 23, 2015 @ 4:48 pm

    I just made this soup and it is sooooo very awesome….. … Do u happen to know the nutritional info for it????.. It seems to be healthy but I just wanted to log my calories… I’m on a diet.. this soup is soooo filling and I am hoping that it fits into my daily calorie allowance

    • Two Peas replied: — January 23rd, 2015 @ 11:56 pm

      Glad you liked the soup! I am not sure on the nutritional info! Sorry!

  22. dawn — January 26, 2015 @ 8:28 am

    I was wondering about the nutritional values for this soup as far as protein and calories per bowl… I made the soup and it was very good… plan on making it again

  23. dawn — January 26, 2015 @ 8:29 am

    Nevermind.. I thought my comment didn’t post and now I see it did.. Thank you.. love your blog

  24. Adrienne — January 28, 2015 @ 12:47 pm

    This is amazing. I made it last night- without the spinach because my husband doesn’t like it and less liquid because we like our soup thick- and it was devoured!

  25. plasterer bristol — August 24, 2015 @ 3:59 pm

    Great recipe. Top marks. Thanks for posting this.


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