Black Lentil Sweet Potato Soup

You say you’re done with soup. I say “nonsense!” Soup is always a good idea. Especially when it means sitting down to a cozy bowl of this Black Lentil Sweet Potato Soup!

Soup Season Lives On

My husband is not a fan of soup. I, on the other hand, am a HUGE fan of soup. I’ll eat it any day of the year. As long as it’s a good soup, of course. There’s something so lovely about a bowl full of nourishing “good stuff” that just brings me so much joy. So serve me soup and I’ll be a happy girl.

Black Lentil Sweet Potato Soup

Black Lentils in My Soup

Black or beluga lentils are sometimes hard to find. They’re smaller than brown lentils and hold their shape well when cooked just right. They’re also quite beautiful. They’re the reason this soup has that sort of inky quality to it. Besides color, I just love their earthiness, which doesn’t seem nearly as pungent as their brown counterpart, but maybe that’s just me. They’re delicious in this soup, but also great on salads or served with fish. They’re not necessary for this soup, I just happen to love them.

Cozy Up to a Bowl

Ingrigued by all of this black lentil business? Good! It’s time for you to make it now. If you can’t find black lentils, go ahead and swap with brown lentils. No problem! But don’t skip roasting the vegetables for this. The roasting adds the perfect amount of sweetness that I know you’ll love! Enjoy friends!

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Black Lentil Sweet Potato Soup |

Black Lentil Sweet Potato Soup

  • Author: Sara Haas
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


Earthy black beans taste delicious when whipped into a soup roasted sweet potatoes, carrots and celery!


  • 3 medium ribs of celery, large dice
  • 2 medium carrots, large dice
  • 1 medium sweet potato, large dice
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup black lentils, picked over and rinsed
  • 1 1/2 cups water
  • 2 cloves garlic
  • 4 cups low sodium vegetable or chicken broth
  • 2 tablespoons red wine vinegar
  • salt and pepper, to taste
  • 1 cup fresh basil, thinly sliced
  • 1/4 cup plain Greek yogurt, if desired


  1. Preheat the oven to 425’F.
  2. Place the lentils, water and garlic in a saucepot and bring to a boil. Reduce heat to a simmer, cover partially and cook, 35 to 40 minutes, until lentils are tender. Drain any excess water.
  3. Toss the celery, carrots and sweet potato with the oil and spread out onto a large, rimmed baking sheet. Roast for 20 minutes in the preheated oven, stirring once halfway through cooking time.
  4. Carefully add the roasted veggies and broth to the drained lentils. Using an immersion blender, pulse the soup a few times to create a thicker soup while also leaving some pieces intact. This can also be done in a blender, simply remove about 1/3 of the soup and puree, then add back to the pot. Add the vinegar and the salt and pepper.
  5. Portion soup into bowls and garnish with fresh basil. For an added boost of creaminess, stir in a bit of plain Greek yogurt
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: soup