Best-Selling Lentil & Sweet Potato Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, vegan soup with earthy lentils, caramelized sweet potatoes, and a hint of smoked paprika for depth. This soup recipe (vegan), ready in about 50 minutes, pairs dried green lentils, sweet potatoes, and carrots for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 2 medium carrots, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, add 1 finely chopped onion, and cook for 5 minutes until translucent and soft.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 2 diced sweet potatoes and 2 diced carrots, cooking for 3 minutes until slightly softened.
3. Step 3: Add 1 cup rinsed dried green lentils, 4 cups broth, 1 tsp smoked paprika, and 1/2 tsp dried thyme, then bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils and vegetables are tender and soup has thickened slightly, stirring occasionally.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro, letting it rest for 5 minutes to meld flavors before serving.