Lentil & Sweet Potato Soup

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A comforting puréed soup that's vegetarian & easy to make!


5 minutes

Prep time

25 minutes

Cook time

228 cal.

Per serving


Stovetop, Pot (small), Peeler, Immersion blender, Knife


Sweet potato

Step 1

Wash, peel & cube the sweet potato.

Carrots (fresh)

Step 2

Wash & peel the carrot. Then cut into 1-inch pieces.

Onion (yellow)

Step 3

Peel & chop the onion.

Onion (yellow)

Step 4

Heat a drizzle of olive oil in a pot over medium-high heat. Add the onions & cook for 3 min, stirring frequently.

Carrots (fresh)
Sweet potato

Step 5

Once the onions are golden, add the sweet potatoes & carrots. Cook for 5 min, or until lightly browned.

Lentils (dry)

Step 6

Season with salt & pepper. Add the dried lentils.

Thyme (dried)
Bay leaf

Step 7

Add the bay leaf & a pinch of dried thyme. Pour in 1 cup of water (per person). Reduce the heat to low & simmer for 20-25 min.

Bay leaf

Step 8

Once the vegetables are fork-tender & lentils are cooked through, remove the bay leaf.

Heavy cream

Step 9

Using an immersion blender or food processor, purée the soup. Add some water if too thick. Add cream for richness (optional).

Step 10


Nutrition facts

View nutritional information

Energy228 cal.
Fat13 g
Carbohydrates19 g
Protein7 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Lentil & Sweet Potato Soup" contains 228 Energy, 13 g of Fat, 19 g of Carbohydrates, 7 g of Protein, 6 g of Fiber.

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Lentil & Sweet Potato Soup
Very easy