Lentil and Sweet Potato Soup (Instant Pot or Stovetop)
This hearty Lentil and Sweet Potato Soup is nutritious for the body and nourishing for the soul! Full of warm, savory flavors, this soup is easy to make and cooks up quick and easily in the Instant Pot or on the stovetop!
Servings: 4 -6 servings
Ingredients
- 1 small/medium red or yellow onion chopped
- 1 carrot sliced
- 2 stalks celery sliced
- 6 cloves garlic minced
- 1 cup uncooked green lentils rinsed
- 1 small/medium-sized unpeeled sweet potato cut in ½ inch cubes
- 4 cups vegetable broth
- 2 cups water
- 1 - 14.5 oz can crushed tomatoes
Spices
- 1 Tbsp chili powder sub paprika for kid-friendly
- 1 Tbsp cumin powder
- 2 tsp Italian seasoning
- 1 tsp salt to taste
- ¼ tsp turmeric
- 1/8 tsp black pepper to taste
Stir in after cooking
- 2-3 cups chopped kale stems removed
- 3 tsp lemon juice
For Serving (all optional)
- garnish with chopped parsley
- dollop of vegan sour cream
- avocado slices
- side of crusty bread
Instructions
- In the Instant Pot or a large stockpot, sauté onions, carrots, and celery until onions soften. Press "cancel" on Instant Pot or turn off heat on stovetop and stir in garlic.
- Add in all of the rest of the ingredients except for kale and lemon juice.
- For the Instant Pot: seal lid and close pressure valve. Cook on High Pressure for 4 minutes, allowing a full natural release. It takes about 20 minutes to get up to pressure and about 25 to naturally release.
- For the stovetop: bring everything to a boil and cover pot with lid. Reduce heat and simmer for 30 minutes, until lentils and sweet potato are soft. Option to add 1 more cup of water or vegetable broth if you prefer more liquid.
- Once soup finishes cooking, stir in kale and lemon juice. Taste, adding any more salt or seasoning it may need.
- Enjoy with optional chopped parsley garnish, avocado slices, a dollop of vegan sour cream, and/or a side of crusty bread.
Notes
This soup can store in the fridge for 5-6 days in an airtight container or freeze for 2 months.