lentil sweet potato soup
Prep time
Cook time
Total time
Easy, quick and oh so good for your thighs and gut. That's a lovely thought, right? You will want to freeze the extra soup. It makes for a quick meal just when you think there are no other options but a no-good-for-you burger. This soup is vegan but if you have a meat eater in the family you could add chicken sausage.
: soup
Serves: 12-16
  • 2 tablespoons extra virgin olive oil or chipotle infused Seasons Olive Oil
  • 1½ - 2 cups chopped onions
  • 4 cloves garlic, chopped
  • 3 stalks celery, chopped
  • 3 tablespoons dried Italian herb blend
  • 2 tablespoons lemon juice or 2 teaspoons dried lemon pepper seasoning
  • 2 dried bay leaves
  • 12 ounces sweet potatoes, peeled and chopped (substitute carrots for sweet potatoes)
  • 28-ounce can of diced tomatoes
  • 2 tablespoons tomato paste
  • 6 cups low-sodium broth
  • 8 ounces dried lentils (I went all in and used the whole bag..I like mine stew like)
  • ½ cup whole grain rice
  • 2 handfuls of spinach or kale *add just before serving so it's not overcooked*
  • sea salt and pepper, to taste
  1. Sauté the onions, in a 4-quart soup pot, until golden. Add the garlic and celery sautéing until tender.
  2. Stir in the Italian herbs, lemon juice, bay leaves, sweet potatoes, tomatoes, tomato paste, broth, lentils and rice.
  3. Bring to a boil, cover, reduce to simmer for about 30 minutes until the lentils and rice are tender. Stir in the greens just before serving.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/lentil-sweet-potato-soup/