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Easy Lentil and Sweet Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 4 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional, for serving)

Instructions
 

  • Add the rinsed lentils, cubed sweet potatoes, diced onion, sliced carrots, vegetable broth, diced tomatoes, minced garlic, cumin, smoked paprika, salt, and black pepper to the slow cooker.
  • Stir the ingredients once to distribute the spices evenly.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lentils and sweet potatoes are tender.
  • Taste and adjust salt or pepper if needed.
  • Ladle into bowls and sprinkle with chopped parsley before serving if desired.

Notes

If the soup thickens too much after cooking, stir in a splash of broth or water to reach your preferred consistency. The parsley adds a fresh note that contrasts the earthy lentils, but you can skip it without changing the core flavor. Leftovers store well in the fridge for up to four days and reheat smoothly on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife