Simple, Scrumptious Sweet Potato Lentil Soup

Updated: Sep 6, 2018




What you need:

vegetable broth for sautéing (or oil if you wish)

1 whole onion (diced)

2 sweet potatoes (peeled & diced)

2/3 cup of green lentils

2 large handfuls of a de-stemmed leafy green (kale, spinach, etc)

1 tablespoon of Red Wine Vinegar

6-8 cups of Vegetable Broth

Salt & Pepper, to taste


What you do:

Over a medium flame, sauté the onion until translucent. While the onion sautees, peel and dice your sweet potatoes into relatively uniform size.

Add the lentils, sweet potatoes, a teaspoon of salt and some dashes of pepper. Give a mix to incorporate, then add the vegetable broth to cover vegetables.

Bring to a boil and then lower flame. (If you’re looking to serve this soup soon, lower it to a medium-flame at this point, otherwise lower to a low-flame) With an ill-fitting lid, slightly cover your pot and leave it alone.

After around 20-30 minutes, once the sweet potatoes are soft, add in the Red Wine Vinegar.

Add more salt (at least another teaspoon, to taste!) & pepper. Finally, add the leafy greens, kale or spinach leaves. Serve with a tiny sprinkle of salt & cracked black pepper on top.

Enjoy! Stays well in the fridge for up to 4 days, or can be frozen for 3 months.








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