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sweet potato lentil soup in soup bowl with spoon

Lentil Soup with Sweet Potatoes and Spinach

5 from 2 votes


  • 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.

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