1-pot lentil soup with sweet potatoes, green beans, and warming spices! The perfect easy meal to enjoy all week long or to please a crowd. 


  • 1 cup < span class ="wprm-recipe-ingredient-name">brown or green lentils rinsed s* (soak overnight – optional for better digestibility)
  • < li class="wprm-recipe-ingredient" style="list-style -type: disk;">1/4 cup water (or 2 tbsp avocado or other neutral cooking oil)< /li>

  • 1 ¼ cups diced red onion (as the recipe is written, about 1 small-medium onion)< /li>
  • 4 Clove Garlic, chopped< /li>
  • 1 large Sweet potatoes, peeled and cut into bite-sized pieces (according to the recipe, about 2 cups)
  • 1/ 2 TL Sea salt, more to taste
  • 1/4 TL black pepper
  • 1 soup ground cumin
  • 1 ½ TL ground cinnamon
  • 1 ½ TL coriander
  • 1/4 TL ground turmeric
  • 1 pinch cayenne pepper (< em> optional)
  • < span class="wprm-recipe-ingredients-quantity">5-6 cups < a href="https://minimalistbaker.com/easy-1-pot-vegetable-broth/" class="wprm-recipe-ingredients-link" target="_blank">Vegetable Broth (or store bought)
  • 1-2 tablespoon (or under maple syrup or honey if not vegan )
  • 1 cup chopped green beans (fresh or frozen / or under a solid green of your choice, like kale or collard greens)

< div class="wprm-recipe-ingredients-group" >

FOR SERVING optional

  • Fresh coriander
  • Red chili flakes
  • < li class="wprm-recipe-ingredient" style="list-style-type: disc;"> Chopped fresh garlic< /li>


  • Heat a large pot or dutch Oven (we like this one), on medium to high heat. Once hot, add water (or oil) and onions. Fry for 5 minutes, stirring frequently, until lightly browned. Add more water (or oil) as needed for browning.
  • Add garlic and sauté for 1 minute more. Then add the sweet potato, salt, black pepper, cumin, cinnamon, coriander, turmeric, and cayenne pepper (optional). Stir to coat and cook for 4 minutes, stirring frequently.
  • Add the vegetable broth (starting with the smallest amount) and bring to a simmer. Then add the lentils and coconut blossom sugar and another pinch of salt. Stir to combine. Once it’s simmering again, reduce the heat to a simmer, cover loosely (open the lid to let the steam escape), and cook for about 20 minutes, or until the lentils are tender (time varies by dish). by type of lentils and lentils). whether or not). they were not soaked).
  • Once the lentils are cooked, cook , add the green beans, stir and cover. If it seems too thick at this point, add the rest of the vegetable broth. Cook for another 10 minutes, then turn off the heat and let the soup sit for at least 5 minutes before serving.
  • Taste and adjust flavor as needed by adding more cumin for smoke, cinnamon for heat, salt to taste, coconut sugar for sweetness, or pepper or cayenne for heat. div>
  • Serve as is, with granola or over steamed vegetables. Optional: Garnish with fresh herbs, red pepper flakes and/or chopped fresh garlic.
  • Store leftovers, covered, in the refrigerator for up to 5-7 days or in the freezer for up to 1 month. Heat on stovetop over medium-high heat until heated through. Add more vegetable broth or water as needed to rehydrate.
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