Red Lentil & Sweet Potato Soup

Name: Red Lentil & Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 Tbsp olive oil, divided; 1 large red onion, halved — chop one half, thinly slice the other; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 2 celery ribs, chopped; 4 garlic cloves, chopped; 1 Tbsp fresh ginger, grated; 1 Tbsp mild yellow curry powder; 1 tsp smoked paprika; 1/4 tsp cayenne pepper (optional, for warmth); 1 tsp seasoned salt, plus more to taste; 1 bay leaf; 5 cups vegetable broth; 1 1/2 cups red lentils, rinsed; 1 cup full-fat coconut milk, plus more for swirling; Juice of 1 lemon; Fresh cilantro or parsley, chopped; Salt and black pepper, to taste

October 1, 2026MainsBy Carlos + Dominique

Serves 6Prep 15 minCook 30 minTotal 45 min

Prep and cook times are estimates — every kitchen moves at its own pace. About 45 minutes total.

Jump to Recipe

This one started as a recipe from The Mediterranean Dish that I veganized and made my own. No heavy cream here — full-fat coconut milk does the job and then some, melting into the yellow curry and turning the whole pot this gorgeous gold. Red lentils cook down into pure creaminess, the sweet potato goes soft and sweet, and then it all gets woken up with fresh ginger, lemon, and a pile of crispy red onions on top.

It's the kind of soup that tastes like it simmered all day but is on the table in about 45 minutes. High fiber, naturally gluten-free, and deeply cozy.

Directions

Crisp the onions: heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced onion half with a pinch of salt and cook, stirring often, until golden and crisp at the edges, 6–8 minutes. Scoop onto a plate and set aside — this is your topping.
Soften the base: in the same pot, heat the remaining 2 Tbsp olive oil over medium heat. Add the chopped onion half and celery with a pinch of salt; cook until softened, about 5 minutes.
Bloom the aromatics: stir in the garlic, ginger, curry powder, smoked paprika, cayenne (if using), and seasoned salt. Cook, stirring constantly, until deeply fragrant, about 1 minute. Don't let the spices scorch.
Simmer: add the sweet potato, red lentils, bay leaf, and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cook, stirring occasionally, until the lentils have dissolved into creaminess and the sweet potato is completely tender, 20–25 minutes. Remove the bay leaf.
Make it silky: stir in the coconut milk. Use an immersion blender to blend about half the soup right in the pot — you want it creamy but still with some body and sweet potato chunks. (Or blend fully smooth if that's your style.)
Finish: squeeze in the lemon juice and season boldly with salt and black pepper. The lemon is not optional — it lifts the whole pot.
Serve: ladle into bowls and top with the crispy onions, a swirl of coconut milk, and fresh cilantro or parsley.