Lentil & Sweet Potato Spice Soup

By Angelika Hanna


Prep Time: 10 min

Cook Time: 30 min (If you use canned lentils)

Total Time: 40 min

Yield: 4-6 servings

Author: Angelika Hanna / Zest4Food


  • 1 sweet potato, peeled and diced
  • 2 carrots, diced
  • 2 medium-sized cooking onions, diced
  • 2 stalks celery, sliced
  • 1 red Bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups (1 540ml can) green or brown lentils, rinsed
  • 1/2 tsp sweet smoked paprika (Hungarian)
  • 1/2 tsp spicy Spanish paprika
  • 1/2 tsp turmeric
  • 6 cups vegetable broth
  • 2 1/2 cups baby spinach, roughly chopped
  • Kosher salt, to taste,
  • Freshly ground black pepper, to taste


  1. In a large cooking pot, place the sweet potatoes, carrots, onions, celery, red Bell pepper, garlic, and spices, and add 6 cups of vegetable broth. Lid on.
  2. Bring to boil, then, reduce the heat to medium-low.
  3. Let simmer for about 20 min. or until the sweet potatoes are soft.
  4. Using a potato smasher, smash the vegetables (mainly the potatoes) to aim for a slightly creamy liquid.
  5. Add the canned lentils.
  6. Cook with lid on leaving a gap open for the steam to escape over medium-low heat for about 10 min.
  7. Taste for more salt and black pepper.
  8. Last, add the spinach, turn the heat off but leave the pot on the hot burner to let the meal continue cooking slowly. Cover with lid on completely.



One thought on “Lentil & Sweet Potato Spice Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s