Lentil Sweet Potato Soup

If you are looking to reduce your meat intake and eat more Earth friendly, lentils are a good option.  They produce far less carbon emissions than any sort of meat when being produced and they are sustainable.  Not only that, they are a good source of protein and kind on your wallet as well.  They are a staple in my own personal diet, and today I am going to share with you my favorite lentil soup recipe.  It is really simple to make, really you just cook everything in one pot and it does not require a lot of babysitting.  Plus it is really delicious and leaves you feeling good after eating it. Even if you choose to go vegan a couple times a week it impacts the planet positively (just imagine if everyone did so), so why not try lentils?


Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



In a pot, combine the water, onion, celery, mushrooms, garlic, thyme, sea salt and lentils and bring to a boil. Lower to a simmer and cook for about 40 minutes until the lentils are starting to get tender. Add the sweet potatoes and cook for another 15-20 minutes until they are tender when pierced with a fork. Add the Spinach and cook until wilted. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy