Creamy Vegan Lentil and Sweet Potato Soup

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

A hearty, plant-powered soup with earthy lentils, sweet potatoes, and a hint of smoked paprika for cozy comfort. This soup recipe (vegan, gluten-free), ready in about 55 minutes, pairs green lentils, sweet potato, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" 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 green lentils
• 1 large sweet potato
• 1 medium onion
• 2 carrot
• 2 stalks celery
• 3 cloves garlic
• 4 cups low-sodium vegetable broth
• 1/2 cup coconut milk
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 2 tbsp fresh parsley

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Instructions

1. Step 1: Dice sweet potato and onion into 1/2-inch cubes. Finely chop carrots, celery, and garlic.
2. Step 2: Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic; sauté for 5 minutes until onions are translucent and fragrant.
3. Step 3: Add lentils, sweet potato, vegetable broth, smoked paprika, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils and potatoes are tender.
4. Step 4: Stir in coconut milk and simmer for 5 more minutes. Use an immersion blender to purée until smooth, or transfer half the soup to a blender. Garnish with fresh parsley before serving.