Are you looking for the perfect filling and healthy soup during a cold, chilly night? Then this is a great recipe for you! This Weight Watchers Sweet Potato Lentil Soup perfectly combines the natural sweetness of sweet potatoes with the earthy richness of lentils which brings flavors like no other!
The best part is that this soup is very easy to make and is vegan friendly. Plus, it’s only 5 Weight Watchers Smartpoints!
Contents
How to make this sweet potato lentil soup recipe
Try this recipe if you want to warm yourself up with a satisfying soup that is guilt-free to eat! You will be able to whip up this amazing sweet potato lentil soup with just a few healthy ingredients 🙂
Ingredients:
800 g of orange sweet potato (kumara) cut into cubes
1 cup of dry lentils (red lentils)
4 cups of vegetable broth
80g plain or natural yogurt, low-fat, no added sugar
2 small red onions, cut into thin wedges
4 medium tomatoes, cut into halves
1 tbsp fresh coriander
3 cloves peeled garlic
2 tsp ground cumin
½ tsp Ground chilli flakes
Oil spray
Salt and pepper to taste
Instructions
- Preheat your dutch oven to 180°C and start by gathering your ingredients: potatoes, onions, tomatoes, garlic, chilli flakes, cumin, vegetable stock, lentils, Greek yogurt, fresh coriander, salt, and pepper.
- Add sweet potato, onion, tomato, and garlic in a large baking dish. Make sure they are spread out with little space in between so they will be roasted evenly.
- Lightly spray the vegetables with oil spray to help them achieve that golden and crispy texture during roasting.
- Sprinkle the chili flakes and cumin over the vegetables if you prefer more spice to your dish.
- Cover the baking dish with foil to lock in the flavors and moisture, then place it in the preheated oven.
- Allow the vegetables to roast for about an hour or until they are tender.
- Once the vegetables are roasted to perfection, carefully transfer them to a large saucepan or large pot. Add 1 cup (250ml) of the vegetable stock to the saucepan. This is meant to deglaze the pan and collect all the caramelized bits from the roasted vegetables.
- Using a stick blender or food processor, puree the roasted vegetables and vegetable stock until you achieve a smooth and creamy consistency. This enhances the soup’s texture and combines the flavors together perfectly.
- Pour the pureed soup into the saucepan and add the remaining vegetable stock. Bring the soup to a light boil, then add the rinsed lentils.
- Reduce the heat to low heat and let the soup simmer while covered for around 15 to 20 minutes or until the lentils are tender and cooked through.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning according to your preference.
- Garnish with a fresh coriander if preferred. Serve and enjoy!
More notes and tips for the best lentil and sweet potato soup
It is pretty hard to mess up this soup if you follow the recipe I have provided. But if you want to make sure the result of your soup is absolutely perfect, then I have here more notes and tips for a delicious and easy lentil and sweet potato soup:
- Experiment with different types of lentils to add a variety of textures and flavors to your soup. Brown lentils hold their shape well and offer a slightly nutty taste, while red lentils cook faster and create a creamier consistency. The one we did in this recipe is red lentil soup.
- You can add more flavor and spice to your soup by adding spices like smoked paprika, cayenne pepper, garam masala, or curry powder. The beauty of this soup is that you can add whatever spices you prefer without ruining the recipe!
- Include other vegetables and greens like baby spinach, kale, butternut squash, and more!
- If you want more protein and you do not mind adding meat, you can add cooked chicken, turkey, or tofu cubes to the soup.
- Coconut milk can be a delicious addition to lentil and sweet potato soup if you want to add a creamy and tropical twist to the soup.
- You can top each serving of the soup with a dollop of creamy Greek yogurt, adding a touch of tanginess and extra flavor to the dish.
- You can make this recipe in an instant pot easily if you want to reduce the cooking time.
What to serve with hearty sweet potato lentil soup
If you loved this recipe, then you can make this delicious soup even better and more satisfying by serving it with other dishes! Here are some recommendations:
- Chicken Salad
- Cauliflower Tater Tots
- Roasted Peppers and Onions
- Taco Salad
- Baked Potato Wedges
- And more!
How to store sweet potato lentil soup leftovers
Before storing your soup leftovers, make sure to cool it down first to room temperature. Transfer the cooled soup into airtight containers and into the refrigerator for around 3 to 4 days.
To reheat, you can do it using the stovetop over medium heat or in the microwave.
Sweet Potato Lentil Soup
Ever wondered what you can do with sweet potatoes and lentils? Well, if you like sweet potatoes then you will absolutely have fun making this soup 😉 Give this recipe a try!Â
Ingredients
- 800 g of orange sweet potato (kumara) cut into cubes
- 1 cup of dry lentils (red lentil)
- 4 cups of vegetable broth
- 80g plain or natural yogurt, low-fat, no added sugar
- 2 small red onions, cut into thin wedges
- 4 medium tomatoes, cut into halvesÂ
- 1 tbsp fresh coriander
- 3 cloves peeled garlicÂ
- 2 tsp ground cumin
- ½ tsp Ground chilli flakesÂ
- Oil sprayÂ
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C and start by gathering your ingredients: potatoes, onions, tomatoes, garlic, chilli flakes, cumin, vegetable stock, lentils, Greek yogurt, fresh coriander, salt, and pepper.
- Place the potato, onion, tomato, and garlic in a large baking dish. Make sure they are spread out with little space in between so they will be roasted evenly.
- Lightly spray the vegetables with oil spray to help them achieve that golden and crispy texture during roasting.
- Sprinkle the chili flakes and cumin over the vegetables if you prefer more spice to your dish.
- Cover the baking dish with foil to lock in the flavors and moisture, then place it in the preheated oven.
- Allow the vegetables to roast for about an hour or until they are tender.
- Once the vegetables are roasted to perfection, carefully transfer them to a large saucepan. Add 1 cup (250ml) of the vegetable stock to the saucepan. This is meant to deglaze the pan and collect all the caramelized bits from the roasted vegetables.
- Using a stick blender or food processor, puree the roasted vegetables and vegetable stock until you achieve a smooth and creamy consistency. This enhances the soup's texture and combines the flavors together perfectly.
- Pour the pureed soup into the saucepan and add the remaining vegetable stock. Bring the soup to a light boil, then add the rinsed lentils.
- Reduce the heat to low and let the soup simmer while covered for around 15 to 20 minutes or until the lentils are tender and cooked through.
- Season the soup with salt and freshly ground black pepper to taste, adjusting the seasoning according to your preference.
- Garnish with a fresh coriander if preferred. Serve and enjoy!
I’m Anastasia and I’m a full-time blogger, online entrepreneur, and Pinterest marketing strategist. I help digital entrepreneurs and bloggers drive targeted traffic from Pinterest either through my online courses or through Pinterest consultancy.