Winter Lentil Soup

Vegetarian | Gluten Free

Serving Size 4
Total Time 45 Minutes



1 small sweet potato, cut in small cubes

1/2 yellow onion, diced

1 clove garlic, grated or minced

1 cup cherry tomatoes

1 tsp paprika

1 tsp coriander

2 tsp cumin

couple pinches of cinnamon

1/2 tsp turmeric 



2.5 cups chicken or vegetable broth

1 cup green lentils

1 zucchini, chopped in small cubes

2 handfuls of spinach, roughly chopped

  • Place dry lentils in a bowl and add water to cover, soak until needed for recipe (drain and rinse in colander).

  • Preheat oven to 350, spread sweet potatoes out on a pan, drizzle with olive oil, salt and pepper. Cook for 30 minutes or until sweet potatoes are soft.

  • In a large pot over medium low heat, add extra virgin olive oil.

  • Saute onion and garlic until onions are soft.

  • Add in whole tomatoes, season with salt and pepper and mix.

  • Cover pot and let tomatoes cook, until skin breaks and tomatoes can be popped easily with a spoon.

  • Add in spices (cumin, paprika, cinnamon, coriander, and turmeric) plus 1 tsp salt and 1/4 tsp black pepper and mix well.

  • Add in lentils and chicken stock, bring chicken stock to a simmer and let cook until lentils are soft, about 30 minutes.

  • Once lentils are soft, add in zucchini, spinach, and roasted sweet potato.

  • Season with salt and pepper.

tips & tricks

Lentils are a great budget friendly protein. Store in airtight container and keep as a kitchen staple.

For vegetarian option sub chicken stock for vegetable stock.

Mix and match your vegetables - kale, carrots, broccoli and cabbage are all great options.

Great option for meal prepping - make lentils simple with onions, garlic, broth, salt and pepper. Store in an airtight container and add to soups, salads, dinner sides.

Tel: 985-869-2036

New Orleans, Louisiana

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