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Curried Red Lentil and Sweet Potato Soup

“Soup is cuisine’s kindest course.  It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.” ~ Louis P. De Gouy

Curried Red Lentil & Sweet Potato Soup {vegan, gluten-free}I possess quite an affinity for soup. I’d even go as far as to say that I’m in love with soup of all kinds. To me, soup is akin to tea. Tea is what revives you. And after a demanding day at work, a tiresome commute or a day spent outside in the cold, soup does more than just nourish; it warms and revitalizes you. Whether served on its own or as a prelude to the goodness yet to come, soup lifts the spirits, puts one in a good mood and provides a certain sense of comfort and safety. Curling up with a good book and a warming cup of soup is just as relaxing as a cup of tea in hand after a long day.

Curried Red Lentil & Sweet Potato SoupSharing a ladle or two of aromatic soup with a friend is even more special. Talking over the day is best shared around a steaming bowl of savory soup. And this curried red lentil and sweet potato soup is just perfect for the sharing kind. Brothy, deliciously savory and spiced with curry powder plus squeezes of lemon, this soup has easily become a favorite of mine. Plus it’s packed with sweet, earthy sweet potatoes and one of the world’s oldest health foods, lentils. Lentils are incredibly high in fiber and protein AND stave off hunger while steadying blood glucose levels. What’s not to love!

Warming & Delicious - Curried Red Lentil & Sweet Potato Soup Top your bowl with fresh parsley and thyme. And as we round out the long days of winter, let us not forget that January is National Soup Month. So grab your Dutch ovens or sauce pans, and get to soup making!

Curried Red Lentil and Sweet Potato Soup


Curried Red Lentil and Sweet Potato Soup

  • Author: Homegrown Provisions
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: Soup
  • Cuisine: Vegetarian, Vegan, Gluten-Free



  • 2 tbsp olive oil
  • 1 large shallot, diced
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup carrots, chopped
  • 1 cup sweet potatoes, diced
  • 32 oz. low sodium vegetable broth/stock
  • 1 cup red lentils
  • 1 tsp curry powder
  • 1 bay leaf
  • 1/4 tsp. ground pepper
  • salt to taste
  • lemon juice to taste
  • fresh herbs to top (parsley and thyme)


  1. In a medium sauce pan or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, garlic and shallot and cook down for about 5 minutes, or until the onion mixture begins to soften. Stir relatively often during this process.
  3. Next add the carrots, sweet potato and curry powder. Stir well.
  4. Add the broth, lentils, pepper and bay leaf.
  5. Bring soup to a boil.
  6. Once boiling, reduce the heat to medium-low and let the soup simmer for about 20 minutes (or until the lentils begin to soften and fall apart).
  7. Remove soup from heat and add salt to taste. Remove bay leaf.
  8. Ladle soup into bowls and top with fresh herbs and a squeeze or two of lemon juice as desired.
  9. Enjoy!



  1. Reply


    January 25, 2016

    I’m making this tonight!!

    • Reply


      January 25, 2016

      Yay!! So excited for you to try!