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-inspired soup recipe (vegan), ready in about 50 minutes, pairs sweet potato, green lentils, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 into 1/2-inch cubes sweet potato
• 1 cup, rinsed green lentils
• 4 cups vegetable broth
• 2 tbsp miso paste
• 1 medium, diced into 1/2-inch cubes carrot
• 1/2, finely diced onion
• 2 cloves, minced garlic
• 1 tsp sesame oil
• 2, sliced, for garnish green onions

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

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.