Lunch · Vegetarian · Vegan · Dairy-free · One pot · Make ahead · Fall

Sweet Potato Lentil Soup with Spinach

Name: Sweet Potato Lentil Soup with Spinach
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, finely diced; 1 large carrot, finely diced; 2 celery stalks, finely diced; 3 cloves garlic, minced; 2 tsp ground cumin; 1 tsp mild curry powder; 450 g sweet potatoes, peeled and cut into 1/2-inch cubes; 1 cup dried brown or regular green lentils, picked over and rinsed; 5 cups low-sodium vegetable broth; ¼ tsp fine salt, plus more to taste; ¼ tsp ground black pepper; 3 cups baby spinach, roughly chopped; ⅓ cup full-fat canned coconut milk, stirred smooth; 1 tbsp fresh lemon juice, plus more to taste; Water, as needed to adjust consistency

Sweet potato cubes and brown lentils simmer with cumin and mild curry, then finish with spinach, coconut milk and lemon. A warming pot for autumn lunches.

Recipe by Tasty Recipes

Published 2026-09-11

1 hr6 servings

Timing breakdown · 3 timed stages

Estimated total: 15 minutes of preparation and about 45 minutes on the stovetop, including bringing the pot to a simmer. Older lentils may take longer; cook until tender.

Preparation: 15 min
Cooking: 45 min

Cooking Step 2: 6 minutes
Cooking Step 3: 25 to 30 minutes
Cooking Step 5: 2 to 3 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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A bowl of sweet potato lentil soup with orange vegetable cubes, whole brown lentils and wilted spinach in a golden broth

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How to make Sweet Potato Lentil Soup with Spinach

01
Wash the vegetables and prepare them as listed. Remove any debris from the dry lentils, then rinse in a sieve. Keep the sweet potato cubes a similar size.
02
Warm the oil in the pot over medium heat. Add onion, carrot and celery. Cook for 6 minutes, stirring, until the onion softens. Stir in garlic, cumin and curry powder for another minute.
03
Add sweet potatoes, lentils, broth, the measured salt and pepper. Bring to a steady simmer. Partly cover, lower the heat and cook gently for 25 to 30 minutes, stirring occasionally.
04
Taste a few lentils and pierce a sweet potato cube. Both should be tender, with no hard centre. If needed, simmer longer and add water a little at a time to keep the soup loose.
05
Stir in spinach and coconut milk. Heat gently for 2 to 3 minutes, until the greens wilt and the soup is hot throughout. Turn off the heat, stir in lemon juice and taste before adding any extra salt or lemon. Divide between six bowls.

Recipe questions

Can I use red lentils?

Use brown or regular green lentils for distinct lentils in the finished soup. Split red lentils break down quickly and would give a much softer texture. French green lentils can need a longer cooking time.

Can I prepare it ahead?

Yes. Divide leftover soup into shallow containers and refrigerate within 2 hours at 4°C (40°F) or colder. Use within 3 days, or freeze once chilled for up to 3 months. Thaw in the refrigerator.

How should I reheat the soup?

Warm only the amount you need, stirring regularly, until it reaches 165°F (74°C). Lentils absorb broth during storage, so stir in a little water as needed. Bring reheated soup to a full rolling boil.

How spicy is it?

The recipe uses mild curry powder for warmth. Blends vary, so check the label before cooking. No chilli is added.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Inspired by Sonja Overhiser at A Couple Cooks, with vegetable broth, more sweet potato relative to lentils, less salt and a lemon finish. Lentil texture guidance from Beth Moncel at Budget Bytes.

Adapted from Sonja Overhiser at A Couple Cooks.

Additional guidance: Budget Bytes: lentil varieties and soup texture · Health Canada food storage guidance · Health Canada: reheating leftovers