Best Vegan Lentil Soup Recipe With Sweet Potatoes & Kale

American

Vegan Lentil Soup With Sweet Potatoes & Kale

January 28, 2021
1 Rating
Photo by James Ransom. Prop Stylist: Megan Hedgpeth. Food Stylist: Sam Seneviratne.
Author Notes

This vegan lentil soup is a comforting bowl of goodness, perfect for the cooler seasons. With sweet potatoes and kale, it's quite the nourishing meal and can keep you full for hours—super easy to make and only requires one pot.

Here’s the process: Prep your ingredients first. Rinsing and chopping ingredients before you get started allows you to be organized and reduces the mess factor. Sauté all of your veggies in a large Dutch oven for a little caramelization, then add your liquids and remaining ingredients. Slightly blend everything together, until the soup thickens with a few chunks remaining. Season again, let it simmer, and voila. It’s magic!

Thickening vegan soup can be done in various ways. Many recipes use non-dairy yogurt, potatoes, arrowroot starch, or other starches. For this soup, I chose to use the lentils and sweet potatoes as my thickeners, which add a nice, not-too-thick texture. You could add canned coconut milk to taste as well.

How to store extra soup? You can always refrigerate any leftovers in a tightly sealed container for up to three days. You can also freeze the soup for four to six months. Thaw in the refrigerator overnight (or at room-temperature for a few hours) before reheating on the stovetop.

Enjoy with garlic bread or crackers. —Shanika Graham-White

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 8
Ingredients
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, peeled and finely diced
  • 1 large carrot, peeled and diced
  • 2 cups grape tomatoes, halved
  • 3 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 tablespoon nutritional yeast
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons ground turmeric
  • 1 dried bay leaf
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups brown lentils
  • 1 pound sweet potatoes, peeled and cubed
  • 4 cups chopped kale
In This Recipe
Directions
  1. Add the olive oil to a Dutch oven over medium-high heat. Add the onion, carrot, tomatoes, and garlic and sauté for 1 to 2 minutes, until fragrant and slightly tender.
  2. Add the vegetable broth, 3 cups of water, the nutritional yeast, basil, oregano, turmeric, bay leaf, black pepper, pepper flakes, salt, lemon juice, and cumin. Stir in the lentils and sweet potatoes until well combined. Bring to a boil, then reduce the heat and simmer for 25 to 30 minutes, until the lentils and vegetables are tender.
  3. Remove and discard the bay leaf. Using an immersion blender, slightly blend everything until the soup begins to thicken but there are chunks of veggies still left. If you don’t have a hand blender, carefully add 1 to 2 cups of the cooked veggies, along with 1 cup of the liquid from the pot, to a high-powered blender; blend until smooth and creamy, then return this puree to the pot. (Add more water to the soup if needed to reach the desired consistency.)
  4. Stir in the kale and simmer for another 10 minutes or so. Serve with additional nutritional yeast if you’d like.

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Shanika is a self-taught cook and baker, food stylist and recipe developer, who has partnered with amazing brands (Navitas Organics, Drew's Organics, So Delicious Dairy-Free, Bob's Red Mill, Organic Valley, and more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical—great food! On her blog, Orchids + Sweet Tea, you will find everything from dairy-free to gluten-free to vegan to classic faves!

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