Sweet Potato & Lentil Soup

What is the perfect way to warm up on a cold winter night? Enjoy a hearty bowl of this delicious soup! The flavor profile is amazing – ginger and garlic combined with warming spices (cumin, coriander, turmeric, and red pepper flakes) makes this one of our go-to winter recipes. It’s also a nice balance of sweet and spicy, since it contains sweet potatoes and coconut milk.

Like most of the soups I make, the work is really all in the preparation – dicing vegetables and measuring the spices. I really like the balance of textures and colors – hearty sweet potatoes, tender lentils, and the delicate chew of kale. It also smells fantastic while you’re cooking it 😀

I used coconut oil to sauté the onions and spices, so this soup is completely vegan. Plus it’s packed with nutrients and antioxidants to help combat winter colds and flu.

We love this topped with fresh cilantro, and with a side of Naan bread for dipping. Enjoy!

Sweet Potato & Lentil Soup

Sweet Potato & Lentil Soup

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

A perfectly cozy soup for cold winter nights! The warming flavors of ginger, garlic, and spices are comfort in a bowl.


  • 1 Tbsp. coconut oil
  • 1 medium yellow onion, diced
  • Red pepper flakes, to taste
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ½ tsp. ground turmeric
  • 2-inch piece fresh ginger, peeled and grated
  • 3 cloves garlic, peeled and minced
  • Sea salt and ground black pepper, to taste
  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces
  • ½ cup brown lentils, picked over
  • 4 cups low-sodium vegetable broth
  • 13.5 oz can full fat coconut milk
  • 1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale - can also use frozen)
  • Chopped cilantro and lime wedges to garnish


  1. Heat a Dutch oven or large pot over medium heat. Add the coconut oil. When the oil is melted, add the onions and sauté until translucent and soft (about 10 minutes).
  2. Add the red pepper flakes, coriander, cumin, and turmeric. Cook 1-2 minutes, then add the ginger, garlic, and a sprinkle of salt and pepper. Cook for 2-4 minutes.
  3. Add the sweet potatoes and lentils and stir to coat the spices. Add a bit of salt and pepper. Add the vegetable broth and stir to scrape up any bits on the bottom of the pan. Cover and bring to a boil.
  4. Once boiling, lower heat to a simmer. Keep the pot covered but with room for steam to escape. Simmer about 30 minutes, or until the sweet potatoes are soft and the lentils are tender.
  5. Add coconut milk and kale to the pot and simmer for 5 minutes. Taste for seasonings, and add additional salt, pepper, and red pepper flakes if needed.
  6. Top with chopped cilantro and lime wedges to serve.
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