Jaggery-Spiced Sweet Potato and Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A warmly spiced soup blending sweet potatoes, red lentils, and natural jaggery for depth. This indian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs rinsed Red lentils, finely chopped Onion, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 "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

• 2 medium, peeled and diced (2 cups) Sweet potatoes
• 1/2 cup rinsed Red lentils
• 1/2 cup finely chopped Onion
• 2 cloves minced Garlic
• 1 tsp grated Ginger
• 1/4 tsp Cinnamon
• 2 tbsp Jaggery
• 4 cups Vegetable broth
• 1/2 tsp Salt
• 1 tbsp Oil

Instructions

1. Step 1: Heat 1 tbsp oil in pot over medium. Add 1/2 cup finely chopped onion and 2 minced garlic cloves, sautéing 3 minutes until translucent.
2. Step 2: Add 1 tsp grated ginger, 1/4 tsp cinnamon, and 1/2 tsp salt. Cook 1 minute until fragrant.
3. Step 3: Add 2 cups diced sweet potatoes, 1/2 cup rinsed red lentils, and 4 cups vegetable broth. Bring to boil, then simmer 25 minutes until sweet potatoes tender.
4. Step 4: Stir in 2 tbsp jaggery and simmer 5 more minutes until dissolved and soup thickens slightly.