Lentil Soup with Sweet Potatoes and Spinach – This easy lentil soup is packed with flavor, protein, and nutrients. This lentil soup also freezes beautifully, another reason I love this comforting soup.
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.
Sweet Potato Lentil Soup
I have been adding sweet potatoes to everything lately-risotto, tostadas, biscuits, so why not add them to lentil 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 easy lentil soup is packed with flavor, protein, nutrients, and heart-warming goodness. It is a great recipe for January-healthy and comforting. This sweet potato lentil 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
- 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 ½ 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.
Have you tried this recipe?
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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
Just made this for dinner… absolutely amazing!!!
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!
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
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
Glad you liked the soup! I am not sure on the nutritional info! Sorry!
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
Nevermind.. I thought my comment didn’t post and now I see it did.. Thank you.. love your blog
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!
Great recipe. Top marks. Thanks for posting this.
Delicious! Made this tonight and my husband, who doesn’t really like sweet potatoes, was raving about it! Definitely a recipe we will keep on hand and make again!
Absolutely amazing!!! We loved it. I tweeked it a bit because I did not have all of the ingredients. I used coconut oil instead of olive oil, turmeric and some tomato paste as well as 1 can of petite diced tomatoes. Only used 1/2 of a tablespoon of fresh rosemary. I am going to make this again next week for some friends.
This soup was outstanding and truly delicious. I added a few extra carrots and some quinoa because I didn’t have enough lentils and about 1 1/2 tsps of sugar because all vegies benefit from a little sugar!!
This soup looks great! I was wondering if it could be made in a crockpot and what adjustments and temp/time you would make?
Hi. Was wondering if this could be put in freezer and for how long? Apologies if this has already been asked.
Yes, it freezes great! Freeze for up to one month.
I made this tonight and loved it! The addition of sweet potatoes was so good and flavorful.
Glad you liked the soup!
When you say “sweet potatoes,” do you really mean yams? Just want to make sure, as their consistency and flavor vary a bit. Thanks!
Yams or sweet potatoes work well in this recipe, use your favorite!
i enjoy making your cinnamon rolls and cheesecake truffle brownie.my son was surprise when he woke up this morning. he said the cheesecake truffle brownie was a good change because i always make him plain old chocolate cake for his birthday.If you ever decide to publish a cookbook let me know.
I’ve commented before but I have to come back and say how much I love this soup! I make it every couple of months and freeze the leftovers so that I can eat it at least once a week. It is easy to customize and tastes delicious. Thanks for sharing!
Glad you liked the soup!
Do you have the calories and portion for this recipe? Making tomorrow.
So delicious. I used fire roasted tomatoes, which had some spice, which added a nice touch. This will be a family staple – so hearty and satisfying.
Looking for a different legume soup recipe, decided to try this soup tonight. So glad I did, it’s delicious! Five Star’s
Wow! I made this for lunch and loved it! I did make a few changes. My husband thinks every meal needs meat so I added the chicken leftover from last night’s dinner (rotisserie seasoned bone-in breast cooked in air fryer oven) as well as tossed in the leftover roasted okra. Since I was adding chicken, I used chicken broth instead of vegetable broth and served corn muffins on the side. I’m looking forward to lunch tomorrow now. Thanks for all the terrific ecipes!
You are very welcome!
Very easy to make, healthy, and filling soup. My son commented on how nice it smelled and my husband who isn’t a big soup or veggie eater really enjoyed it. Makes a big batch and I’m excited to have leftovers in the freezer. Thank for sharing this recipe.
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