Lentil and Sweet Potato Soup
This vibrant lentil and sweet potato soup is warming, nourishing, and completely plant-based with a deeply spiced broth that develops even more flavor after freezing. It is one of the easiest and most budget-friendly freezer meals you can prepare.
A hearty plant-based soup with red lentils and sweet potato that stores beautifully in the freezer.
Nutrition per serving
Ingredients
Legumes
Vegetables
Base
Spices
Aromatics
Instructions
Saute the Base
Heat a large pot over medium heat with a drizzle of oil. Add the diced onion and cook for 4 to 5 minutes until translucent. Stir in the ground cumin and cook for 1 minute until fragrant.
Add Remaining Ingredients
Add the diced sweet potatoes, rinsed red lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine, season with salt and pepper, and bring to a boil over high heat.
Simmer Until Tender
Reduce heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils have broken down completely and the sweet potatoes are tender throughout.
Cool and Freeze
Allow the soup to cool fully before ladling into freezer bags or containers leaving an inch of headspace for expansion. Label and freeze for up to 4 months. Reheat on the stovetop over medium heat adding a splash of broth or water to loosen the soup as it warms.
Substitutions
Common mistakes
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