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+ servings

Sweet Potato Lentil Soup

The best vegan sweet potato lentil soup, bursting with Mexican flavors from fire roasted tomatoes, smoked paprika, cumin and a mix of Mexican seasonings.
Course Soup
Cuisine Latin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 320kcal
Author Florentina


  • 1 yellow onion -diced
  • 6 cloves garlic -minced
  • 2 cups green lentils -rinsed
  • 2 large sweet potatoes -cut into 1 inch pieces
  • 2 carrots -sliced into thin rounds
  • 15 oz canned fire roasted tomatoes -diced
  • 2 tbsp Mexican seasonings -salt free
  • 2 tsp smoked paprika
  • 0.5-1 tsp cumin -to taste
  • 1.5 tsp red pepper flakes
  • 9 cups veggie stock or water (low sodium)
  • 2 leaves bay
  • 10 sprig thyme
  • 1 drizzle olive oil
  • 1/2 cup Cilantro leave
  • 1 lime -optional, for serving
  • 1.5 tsp sea salt +more to taste


  • Heat up a large heavy dutch oven over medium low flame. Add the onion and carrot with a drizzle of olive oil or a splash of water. Add a pinch of sea salt and sautee for 5 minutes.
  • Stir in the red pepper flakes, garlic, Mexican seasonings, smoked paprika, cumin and sea salt and toss to coat well.
  • Add the bay leaves, thyme, lentils, sweet potatoes and tomatoes. Pour in the veggie stock or water and bring to a steady simmer. Partially cover with a lid and cook for about 15 to 25 minutes until the lentils and potatoes are cooked through.
  • Discard the thyme sprigs and bay, taste and adjust seasonings to taste with more sea salt. Serve with the fresh cilantro on top and lemon wedges on the side. 


Calories: 320kcal | Carbohydrates: 60g | Protein: 17g | Fat: 1g | Sodium: 1574mg | Potassium: 896mg | Fiber: 22g | Sugar: 9g | Vitamin A: 10965IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 7.3mg