Curried Red Lentil Soup with Sweet Potatoes and Greens – A Nutritious and Flavorful Recipe

There’s something deeply comforting about a bowl of soup that is both nourishing and bursting with flavor. This Curried Red Lentil Soup with Sweet Potatoes and Greens is exactly that a perfect harmony of hearty legumes, sweet root vegetables, and fragrant spices, all simmered into a velvety, satisfying meal. Whether you’re seeking a healthy weeknight dinner, a meal-prep champion, or a dish to impress at a casual gathering, this recipe delivers. It’s naturally vegan, gluten-free, packed with plant-based protein and fiber, and incredibly easy to make. The aromatic curry spices transform simple ingredients into an extraordinary culinary experience that will have everyone asking for seconds.

Why You’ll Love This Red Lentil Soup Recipe

This isn’t just another lentil soup. Here’s what sets it apart:

• Weeknight Easy: It comes together in one pot in under 45 minutes.
• Nutrition Powerhouse: Red lentils are a great source of protein and iron, sweet potatoes provide vitamin A and fiber, and greens add vital nutrients.
• Meal-Prep Friendly: Tastes even better the next day, making lunches a breeze.
• Customizable: Easily adapt the spice level, greens, and vegetables to your preference.
• Deeply Flavorful: The blend of curry powder, cumin, and ginger creates a complex, warm flavor profile that is far from bland.

Ingredients for Curried Red Lentil Soup

Gathering simple, fresh ingredients is the first step to this delicious soup. Here’s what you’ll need:

Base Aromatics:

• 2 tablespoons coconut oil or olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Spices (The Flavor Heart):

• 2 tablespoons curry powder (use your favorite blend)
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper (optional, for heat)

Main Ingredients:

• 1 ½ cups dried red lentils, rinsed and drained
• 1 large sweet potato (about 1 lb), peeled and diced into ½-inch cubes
• 1 (14-oz) can diced tomatoes, with their juices
• 6 cups low-sodium vegetable broth

Greens & Finish:

• 4 cups chopped sturdy greens (kale, spinach, or Swiss chard)
• 1 (14-oz) can full-fat coconut milk
• Juice of 1 lime
• Salt and black pepper to taste

For Garnish (Optional but Recommended):

• Fresh cilantro or parsley
• Extra lime wedges
• A swirl of coconut milk or yogurt

Step-by-Step Instructions

Follow these simple steps for a perfectly cooked, flavorful soup every time.

Step 1: Sauté the Aromatics

Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 2: Bloom the Spices

This is a crucial step for maximum flavor! Add the curry powder, cumin, turmeric, and cayenne (if using) to the pot. Stir constantly for about 30-60 seconds. You’ll smell the spices becoming wonderfully aromatic. This toasts them slightly and releases their essential oils.

Step 3: Build the Soup Base

Immediately add the rinsed red lentils and diced sweet potato to the pot. Stir to coat them in the spiced onion mixture. Pour in the diced tomatoes with their juices and the vegetable broth. Give everything a good stir, scraping up any bits from the bottom of the pot.

Step 4: Simmer to Perfection

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. The lentils should be completely soft and falling apart, and the sweet potatoes should be tender.

Step 5: Add Greens and Creaminess

Stir in the chopped greens and the full can of coconut milk. Cook for an additional 3-5 minutes, uncovered, until the greens have wilted and the soup is heated through. For spinach, this will be very quick; for kale, it may take a minute longer.

Step 6: Final Seasoning

Remove the pot from the heat. Stir in the fresh lime juice. This brightens all the flavors beautifully. Taste the soup and season generously with salt and black pepper. The amount of salt needed will depend on the saltiness of your broth.

Helpful Tips & Customizations

• Lentil Note: No need to soak red lentils! Just give them a quick rinse in a fine-mesh sieve to remove any dust.
• Green Choices: Kale holds up well for leftovers. Spinach wilts instantly. Swiss chard adds a lovely texture.
• Spice Control: For mild soup, use a mild curry powder and omit the cayenne. For more heat, add a diced jalapeño with the onions or increase the cayenne.
• Texture Preference: For a creamier, smoother soup, use an immersion blender to partially blend it right in the pot. For a chunkier soup, leave it as is.
• Protein Boost: Add a can of rinsed chickpeas when you add the greens for extra protein and texture.
• Storage: Store cooled soup in an airtight container in the refrigerator for up to 5 days. The flavors meld and improve. It also freezes beautifully for up to 3 months.

Serving Suggestions

Ladle the hot soup into deep bowls. Garnish with a sprinkle of fresh cilantro, a lime wedge on the side, and perhaps an extra swirl of coconut milk. This soup is a complete meal on its own, but it pairs wonderfully with:

• Warm naan bread or pita for dipping.
• A side of basmati rice or quinoa.
• A simple cucumber salad for a fresh contrast.

Conclusion: Your New Go-To Comfort Soup

This Curried Red Lentil Soup with Sweet Potatoes and Greens is more than just a recipe—it’s a reliable, wholesome, and incredibly delicious solution for busy days. It proves that healthy eating can be effortless, affordable, and deeply satisfying. The blend of creamy lentils, sweet potatoes, and aromatic curry creates a symphony of flavors that will warm you from the inside out.

Don’t just take our word for it. Gather these simple ingredients and give it a try tonight. One pot, 45 minutes, and you’ll have a pot of gold nutritious, flavorful, and guaranteed to become a regular in your kitchen rotation. Happy cooking