Soups & Drinks

Lentil and Sweet Potato Soup with Cumin

Name: Lentil and Sweet Potato Soup with Cumin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 garlic cloves, minced; 2 medium carrots, diced; 1 medium sweet potato, peeled and cubed; 1 cup dried red lentils; 1 tsp ground cumin; ½ tsp smoked paprika; ½ tsp ground coriander; 1 bay leaf; 6 cups vegetable or chicken broth; Salt and freshly ground black pepper, to taste; Fresh cilantro, parsley, or dill, chopped; A squeeze of lemon or lime juice; Crusty bread or pita on the side

Servings: 6 Total Time: 50 mins Difficulty: Beginner

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Introduction

Lentil and Sweet Potato Soup with Cumin is a hearty, nutritious, and soul-warming dish that combines the earthy richness of lentils, the natural sweetness of sweet potatoes, and the warm, aromatic depth of cumin. This soup is both comfort food and health food—a perfect balance of flavor and nourishment.

Packed with protein, fiber, and vitamins, it’s an ideal one-pot meal for busy weeknights, cozy weekends, or when you’re looking for a nourishing boost. The best part? It’s budget-friendly, filling, and completely customizable.

Why I Love This Recipe

I love this recipe because it’s simple yet full of flavor. The sweet potatoes give the soup a creamy texture without needing cream, while the cumin brings a warming, almost smoky spice that pairs perfectly with lentils.

It’s also a dish that fits any season—light enough for spring, hearty enough for winter. Plus, it’s a make-ahead and freezer-friendly recipe, which means you can prepare it in bulk and enjoy it throughout the week.

Why It’s a Must-Try Dish

Nutritious powerhouse: High in plant-based protein, fiber, and essential nutrients.
Comforting and cozy: A soup that warms you from the inside out.
Easy and budget-friendly: Requires minimal, affordable ingredients.
Versatile: Can be adapted to different diets (vegan, gluten-free, etc.).
Perfect for meal prep: Stores and freezes beautifully.

Preparation & Cooking Time

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: ~280–320 per serving (depending on oil and broth used)

Cuisine & Course

Cuisine: Middle Eastern / Mediterranean inspired
Course: Main Dish or Starter (Soup)

Ingredients

Base Soup

2 tbsp olive oil (or butter)
1 large onion, diced
3 garlic cloves, minced
2 medium carrots, diced
1 medium sweet potato, peeled and cubed
1 cup dried red lentils (rinsed)
1 tsp ground cumin (adjust to taste)
½ tsp smoked paprika (optional)
½ tsp ground coriander (optional, for depth)
1 bay leaf
6 cups vegetable or chicken broth
Salt and freshly ground black pepper, to taste

Garnish (Optional)

Fresh cilantro, parsley, or dill, chopped
A squeeze of lemon or lime juice
Crusty bread or pita on the side

Simple Cooking Directions

Sauté onion, garlic, and carrots in oil until softened.
Add sweet potatoes, lentils, and spices; stir to coat.
Pour in broth and simmer until lentils and sweet potatoes are tender.
Adjust seasoning, garnish, and serve hot.

Step-by-Step Recipe Preparation

Step 1: Prepare the Base

Heat olive oil in a large pot over medium heat.
Add onion and sauté for 4–5 minutes until softened.
Stir in garlic and carrots; cook for 2 minutes until fragrant.

Step 2: Add the Key Ingredients

Add cubed sweet potato, rinsed lentils, cumin, smoked paprika, coriander, and bay leaf.
Stir well to coat vegetables and lentils in the spices.

Step 3: Simmer the Soup

Pour in broth, bring to a boil, then reduce heat to low.
Cover and simmer for 25–30 minutes, until lentils are soft and sweet potatoes are tender.

Step 4: Adjust & Finish

Remove bay leaf.
For a creamier texture, blend part of the soup with an immersion blender (optional).
Season with salt, pepper, and a squeeze of lemon juice for brightness.

How to Serve

Serve hot, garnished with fresh herbs and lemon juice.
Pair with crusty bread, naan, or pita for dipping.
Add a side of green salad for a balanced meal.

Additional Recipe Tips

Use red lentils for faster cooking and a creamier texture.
Add a pinch of chili flakes if you like heat.
If you prefer a chunky soup, skip blending.
Use coconut milk instead of some broth for a creamier, richer version.
For extra protein, stir in cooked chickpeas or shredded chicken.

Variations

Spiced Moroccan Style: Add cinnamon, ginger, and a pinch of turmeric.
Indian Inspired: Use curry powder and finish with cilantro.
Creamy Vegan: Add ½ cup coconut milk.
Leafy Greens: Stir in spinach or kale at the end for added nutrition.
Hearty Version: Add diced tomatoes and extra veggies like zucchini or bell peppers.

Freezing & Storage

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over medium heat, adding a splash of broth or water if too thick.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon or spatula
Ladle for serving
Optional: immersion blender (for creamy texture)

Conclusion

Lentil and Sweet Potato Soup with Cumin is a flavorful, wholesome, and versatile dish that’s perfect for cozy dinners, meal prep, or family gatherings. With its rich balance of sweet, earthy, and spiced flavors, this soup is as comforting as it is nourishing. Whether you enjoy it chunky or creamy, vegan or with added protein, it’s a recipe that deserves a place in your regular rotation.

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