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

Ingredients:

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

Directions:

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

  1. Pingback: Lentil Soup with Sweet Potato, Butternut Squash and Spinach « flourpants

  2. BritishAlanna — November 17, 2011 @ 2:21 pm

    A heartwarming healthy soup! Definitely get fresh rosemary: It makes all the difference!

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  5. Heather — May 6, 2012 @ 12:33 pm

    Yesterday was a rainy day, perfect for a cup of soup. After a quick trip to the market, I put this together and let me tell you, it was absolutely de-lish. And it is every better today and the flavors mingled! It made a HUGE pot for hubby and I to enjoy during the work week. Thanks so much for this recipe, will be making it again and again!

  6. Anne Marie — June 14, 2012 @ 10:02 pm

    Hi Maria –

    Coming from a crazy Italian family, I have been eating and making lentils all my life but have never added sweet potatoes or rosemary – and I cannot believe how much better lentil soup is now that I have tried your recipe! I have made it a couple times, combining my mom’s way with your way, and every time it comes out absolutely delicious. I just told my mom about your recipe tonight and now she can’t wait to try it. So long story short, thank you. :)

  7. Two Peas — June 14, 2012 @ 11:05 pm

    I am so glad you like the soup!

  8. Holly — December 30, 2012 @ 2:05 pm

    Just made this & even my 1 y.o. & 4 y.o. enjoyed it. I served theirs before adding the spinach but still, that’s saying something. I think the tomato-y base really brings out the sweetness. Definitely great for kids.

  9. Joanne — January 7, 2013 @ 12:28 pm

    Great but remember to rinse the lentils as otherwise you can get a lot of scum on the soup. Packed full of flavour, just about to batch freeze mine!

  10. 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!

  11. Pingback: 71 Sensational Sweet Potato Recipes | PFS

  12. 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. :P

  13. Pingback: Lentil and Sweet Potato Soup with Spinach | Emma's Baking Addiction

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

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  17. 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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  19. 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.

  20. 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.

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

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

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

    Just made this for dinner… absolutely amazing!!!

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  27. 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!

  28. Pingback: Freezer Meal Recipes | Two Peas & Their Pod

  29. 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

  30. 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

  31. Two Peas — January 23, 2015 @ 11:56 pm

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

  32. 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

  33. 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

  34. 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!

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