Lentil Soup with a Sweet Healthy Twist

by Cristina | Last Updated: September 13, 2021

I am a soup person.  It is one of the greatest ironies for me, since I live in a city where the temperature rarely falls below 70.  But it’s fine.  I just crank the air conditioning up, pour myself out some soup, and pretend there aren’t beads of sweat dripping down my face. I especially don’t mind when it’s as easy to do, healthy, and delicious as this lentil soup recipe.

Lentil soup is a staple for me.  When I first started making it, I went more traditional, but over the years I kind of started to make it my own. I started throwing sweet potatoes into it to bring a little something sweeter to the taste, but also adding fiber and making it more filling. Also it’s a great place to throw in that bag of Spinach sitting in my fridge that I will never eat otherwise.  You see, it’s a win on many levels. Sorry I still haven’t figured out what to do with that Spring Mix bag you keep buying.

I especially like to do this recipe during cold and flu seasons because it’s such a good delicious way for me to get extra veggies into everyone’s diet. 

Here is my easy to do but very delicious recipe.  

Ingredients

• 1 bag of lentils (I like Tru Roots Lentils but any bag works)
• 1 ½ can of diced tomatoes (preferred brand)
• 1 yellow onion diced small
• 2 medium/large celery stalks thin slices 
• 2 medium/large carrots diced
• 1 sweet potato diced 
• 1 bag of frozen/fresh kale or spinach (whatever is on handor you can leave out not a biggie)
• 2 boxes of chicken stock
• 1 tbsp extra virgin olive oil 
• Salt and Pepper to taste 
• Garlic Powder 
• Onion Powder 
• Oregano
• Fresh thyme  
• Fresh parsley
• Parmesian 

How to Regular Pot vs Instant Pot 

This will take you about 20 minutes to prepare on a stove top and then about an additional 40 minutes for the lentils and everything to cook through before ready to serve.  I find the longer it sits, the more flavor develops. 

The Instant Pot will also take about the same amount of time to prepare, but it will build flavor faster and you can do it in the morning and come back to a delicious soup.

I get asked this all the time- Yes I love my Instant Pot. I would always suggest buying one. It’s versatile can do so much and really does help bring more flavor to your food in less time with less work for example see Easy Weeknight Black Beans. Not an ad.

Instant Pot 

Hit the “Sautee” button, and coat the bottom of the pan with extra virgin olive oil.  Once hot (this happens fast), throw in your onion and begin to let it cook out.  After about 2-3 minutes throw in your carrots and celery and season it with some salt and pepper as you begin to cook it down.  Once it starts to cook through (onions translucent) add your canned tomatoes.  Season the mixture with more salt and pepper, garlic powder, onion powder and oregano.  Once the tomatoes are cooked through, add the lentils and let them cook into the mixture on the medium high heat for a minute. 

Hit cancel to stop the heat. 

Add the broth and then add in your diced sweet potatoes.  Season with salt and pepper to taste.  Throw in the fresh thyme.  Then seal the Instant Pot, press the button “Beans/Chili” and let it do it’s thing.  

Once the soup is done cooking, open it up and throw in whatever green you had on hand. Even if you are doing this when you come home hours later.   I usually always have chopped kale or spinach in my freezer. But if I happen to have it fresh- I go with the fresh. Throw in half the bag, and stir.  Let it settle and cook through, which takes about 5 minutes.  Now you are ready to serve, open taste and make sure you are happy with the salt and pepper.  Add to taste.  Pour into the bowl, sprinkle with a little parmesan and fresh parsley and enjoy. 

Stove Top 

In a large pot turn the heat up to medium high and cover the bottom of the pan with your olive oil.  Once hot, throw in your onion and begin to let it cook out.  After about 2-3 minutes throw in your carrots and celery and season it with some salt and pepper as you begin to cook it down.  Once it starts to cook through (onions translucent) add your canned tomatoes.  Season the mixture with more salt and pepper, garlic powder, onion powder and oregano.  Once the tomatoes are cooked through, add the lentils and let them cook into the mixture on the medium high heat for a minute.  

Keep heat high. Add the broth and then add in your diced sweet potatoes.  Season with salt and pepper to taste.  Bring it to a boil. Let it boil stirring it occasionally for about 10-15 minutes.  Turn the heat down to medium/low and throw in some fresh thyme.  Let it simmer like this for 20-25 to really cook through.  

Time to add in greens.  I usually always have chopped kale or spinach in my freezer. But if I happen to have it fresh- I go with the fresh. Throw in half the bag, and stir.  Let it settle and cook through, which takes about 5 minutes.  Now you are ready to serve, open taste and make sure you are happy with the salt and pepper.  Add to taste.  Pour into the bowl, sprinkle with a little parmesan and fresh parsley and enjoy.