Miso-Glazed Lentil and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, umami-rich soup featuring tender sweet potatoes and earthy lentils in a miso-infused broth. This Japanese soup recipe (vegan), ready in about 50 minutes, pairs sweet potato, green lentils, and vegetable broth 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

• 2 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 2 tbsp miso paste
• 1 medium carrot, diced into 1/2-inch cubes
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 2 green onions, sliced, for garnish

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Instructions

1. Step 1: Heat 1 tsp sesame oil in a large pot over medium heat. Sauté 1/2 diced onion and 2 minced garlic cloves for 3 minutes until fragrant but not browned.
2. Step 2: Add 2 cups diced sweet potato, 1 cup diced carrot, and 1 cup rinsed green lentils to the pot. Pour in 4 cups vegetable broth and bring to a gentle boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25 minutes until lentils and vegetables are very tender.
4. Step 4: Remove 1 cup of soup and blend until smooth. Return blended mixture to the pot. Stir in 2 tbsp miso paste until dissolved (do not boil after adding miso). Simmer for 5 minutes to meld flavors.
5. Step 5: Ladle into bowls and garnish with 2 sliced green onions per serving.