This lentil soup is a go-to comfort dish, when added sweet potatoes and a can of beans it becomes a hearty nutritious meal that’s perfect for any time of year.

key notes:

👉🏻 Endlessly adaptable – swap brown lentils for red, green or French lentils. Use veggies and beans of choice 🫘

👉🏻 Filled with nourishing ingredients – the ingredients are packed with protein, fiber and healthy carbs! 💪🏻

👉🏻 Ready to eat in 30 minutes 🕦

👉🏻 Make a big pot, eat all week! 🍲

Why sweet potato and beans in lentil soup?

Brown lentil soup is in itself a delicious and nutritious meal. I love balancing the earthy flavors of lentils with the sweetness from sweet potatoes. Beans adds protein and fiber to the mix and it’s such an easy and inexpensive ingredient that it begs the question, why not?!

Here’s an in-depth look at this recipe, ingredients and instructions, as well as some common questions about making it a success.

Ingredients

  1. Lentils – I used brown lentils but you can substitute for red, green or even black lentils
  2. Sweet Potatoes – adds a sweet balance. Substitute for squash or carrots
  3. Black Beans – any type of beans will work. Even better if you have homemade beans!
  4. Broth – the recipe calls for 6 cups of broth, I used 4 cups of vegetable broth and 2 cups of water. My homemade bone broth would be amazing and elevate the recipe.
  5. Vegetables – mushrooms, onion, celery, jalapeño or green chiles all add to the flavor.
  6. Aromatic – garlic, tomato paste, bay leaves and parsley for the finishing touches.
  7. Spices – the spices I used are paprika, cumin, coriander along with salt and pepper. Finishing with a splash of lemon juice.

How to make brown lentil soup

  • Start by heating oil in a heavy pot. I used my Lodge 6 Quart Enameled Cast Iron Dutch Oven. Using a heavy pot like this helps with heat distribution and yield amazing results.
  • Once the oil is hot add in the onion, celery and garlic. Sauté until soft and fragrant.
  • Next add in the sweet potatoes and mushrooms. Continue to sauté until the veggies start to soften. It is in the sautéing process that we build flavor, so don’t rush it!
  • Stir in the tomato paste and spices. That’s the paprika, cumin, coriander along with salt and pepper to taste. You can always adjust it later if needed.
  • Next add the beans, lentils, can of tomatoes which can be diced, crushed or pureed. I wouldn’t recommend whole tomatoes for this recipe. Also add the jalapeño or green chiles for a little kick, and finally add the bay leaves.
  • Stir in the broth and give it a good mix. Cover and cook on medium-low heat for 25 minutes.
  • When done, taste the soup to adjust seasoning as needed. Add a splash of lemon juice and garnish with fresh herbs. I used parsley, a lot of times cilantro is my go to herb but you can add anything you like.

Can I use any type of lentils?

As I mentioned in the ingredient list you can substitute brown lentils for a different type of lentils. However they each have a slightly different texture and therefore may require additional cooking time.

Simply check the package and see what is recommended for cooking times and go from there.

Do I need to soak the lentils?

No, you don’t need to soak the lentils. However I recommend that you rinse in cold water to remove dust and debris from packaging.

Can I make it ahead of time?

Of course!! This is one of the reasons why I love this lentil soup. I usually cook some type of lentil or beans as part of my weekly meal prep so I can enjoy it all week long.

Lentil soup is one of those dishes that tastes even better the next day as the flavors meld.

Storage and reheating instructions

Store it in an airtight container in the refrigerator for up to 4-5 days or freeze it for up to 3 months.

To reheat the soup simply place it in a bowl and heat in microwave about a minute at a time. You can always add to a small pot and reheat on stove top. Only reheat with you are going to consume, this way the lentils will stay fresh and safe to eat for longer periods of time.

What is the best way to serve it?

Serve this lentil soup with some crusty bread or over cooked rice for extra hardiness. Top with a drizzle or olive oil and a dollop with sour cream. Add a crunchy topping such as seeds or nuts.

RECIPE recap

Base Flavors: Garlic, onion, and celery.

Spices: Cumin, coriander, and paprika for smokiness.

Herbs: Bay leaves during cooking; fresh parsley or cilantro for garnish.

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lentil soup with sweet potatoes

Brown Lentil Soup Recipe

by Silvia Dunnirvine
This lentil soup is a go-to comfort dish, when added sweet potatoes and a can of beans it becomes a hearty nutritious meal that's perfect for any time of year.
Prep: 12 minutes
Cook: 25 minutes
Total: 37 minutes
Servings: 6 people

Ingredients 

  • 2 tbsp olive oil
  • 1 cup onion diced
  • 1 cup celery chopped
  • 3 cloves garlic minced
  • 1 cup mushrooms shiitake or baby Bella
  • 2 cups sweet potatoes cubed small
  • 2 tbsp tomato paste
  • 1 cup brown lentils
  • 15 oz can black beans
  • 15 oz can tomatoes crushed, diced or pureed
  • 1 jalapeño substitute for 4oz can of green chiles
  • 6 cups vegetable broth or 4 cups broth + 2 cups water
  • 2 bay leaves
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • salt and pepper to taste
  • lemon juice
  • fresh parsley

Instructions 

  • Heat oil in heavy dutch oven pot. Add in the celery, onion and garlic. Sauté until soft and fragrant (about 3-4 minutes)
  • Add in mushrooms and cubed sweet potatoes. Continue to sauté until veggies begin to soften (about 4-5 minutes)
  • Stir in tomato paste and add the spices as well as salt and pepper.
  • Next add the beans, lentils, can of tomatoes, jalapeño or green chiles and bay leaves.
  • Stir in the broth and give it a good stir. Cover and cook on medium-low heat for 25 minutes or until lentils are cooked through.
  • Taste and adjust seasoning. Add a splash of lemon juice and garnish with fresh parsley.

Instant Pot Instructions

  • Please follow the sautéing instructions above, in your instant pot using the sauté mode.
  • Turn off sauté mode, cover and lock the lid. Cook on high pressure for 20 minutes then quick release pressure. See notes
  • Once all pressure has been release, add lemon juice and garnish with fresh herbs.

Slow Cooker Instructions

  • Please follow the sautéing instructions above, in your slow cooker using the sauté mode. If your slow cooker does not have sauté function you will need to do this step on stove top, then transfer to the slow cooker.
  • Once the sautéing is done, cover the slow cooker and cook on high setting for 3-4 hours or on low setting for 6-8 hours.
  • When ready to eat add a splash of lemon juice and garnish with fresh herbs

Notes

If you are cooking with black lentils or green lentils such as French lentils, you may need to cook for an additional 5-10 minutes depending of your preference. These lentils have a firmer texture than brown or red lentils and therefore will require more time to soften. 

Nutrition

Calories: 319kcal | Carbohydrates: 54g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1391mg | Potassium: 1106mg | Fiber: 19g | Sugar: 10g | Vitamin A: 7217IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Brown Lentil Soup, Lentil Soup, Vegetarian Lentil Soup
Course: Soup
Cuisine: American, Mediterranean
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Here are a few favorite lentil recipes to try:

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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