Vegan Sweet Potato Lentil Soup
This Vegan Sweet Potato Lentil Soup has been one of my favourite go-to meals all winter long. It’s satisfying and hearty, and so nutrient dense. This soup is made with fresh garlic, onions, sweet potatoes, coconut milk, lentils, and kale. They make a thick and creamy soup that is perfect on a winter night. I have also been meal prepping this soup to bring to work for lunch.
This soup is both vegan and gluten-free. It contains protein from the lentils, complete carbohydrates from the sweet potatoes and lentils, plus healthy fats from the coconut milk, which is why this soup is so filling and hearty.
For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Creamy Tomato Red Pepper Soup, or White Bean Soup with Mushrooms and Potatoes.
Follow me on Instagram @livesimplyhealthy for more nutrition tips and healthy recipes.
Vegan Sweet Potato Lentil Soup
Ingredients
- 1 teaspoon olive oil
- 2-3 cloves garlic minced
- 1 medium onion diced
- 2 cups dried lentils I like to pre soak them before
- 1 1/2 cups sweet potato peeled and cubed
- 4 1/2 cups water
- One 400 ml can of coconut milk
- One 398 ml can of tomato sauce
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon dried ginger
- 2 cups kale diced
Instructions
- Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until soft, about 3-4 minutes.
- Add the lentils, sweet potato, water, coconut milk, tomato sauce, and seasonings. Stir until combined. Let simmer over low-medium heat until the lentils are cooked and the sweet potato is soft, about 33-36 minutes.
- Add the chopped kale about 3-5 minutes before the soup is done cooking.
- Remove the soup from the heat and let stand about 10 minutes to thicken.
- Serve immediately or store in the fridge for up to 1 week.
Notes
