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Black Lentil Sweet Potato Soup |

Black Lentil Sweet Potato Soup

  • Author: Sara Haas
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • 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
  • Category: soup

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