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!