When we first came across this recipe for a sweet potato and lentil soup from women’s wellness coach Elizabeth Finch, the smoky flavor and combination of vegetables alone had us intrigued; when we realized how simple the one-pot meal was to make—and clean up—we put it at the top of our must-try list. Delicious and family-approved (“My 10-year-old and 12-year-old both love it,” says Finch), the soup gets its distinct taste from smoked paprika, and, like chili, only improves over time. It’s also vegan, dairy-free, and gluten-free, making it a perfect choice for when you’re craving a healthy re-set. Here’s how to make it at home.
Smoky Sweet Potato and Lentil Soup
- 4 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 medium red pepper, chopped
- 1 bunch green onions, bulbs removed and chopped
- 1 large zucchini, quartered and chopped
- 1 14-ounce can light coconut milk
- 1 28-ounce can fire roasted diced tomatoes
- 1 large sweet potato, scrubbed and chopped into 1/2-inch pieces
- 1 cup green lentils
- 1 cup water
- Juice of 1 lime
- 1 tablespoon smoked paprika
- 1 pinch red pepper flakes
- 1/2 tablespoon sea salt
- Chopped fresh cilantro or green onions for topping (optional)
Sauté the garlic, yellow onion, pepper, green onions, and zucchini in a large pot or Dutch oven over medium heat (you can use a bit of olive oil or water to keep the vegetables from sticking). Cook until the onion is translucent, about 6 or 7 minutes.
Add the coconut milk, diced tomatoes, chopped sweet potato, lentils, water, lime juice, smoked paprika, red pepper flakes and sea salt to the pot and increase the heat to medium high. Bring to a boil and reduce the heat to medium low. Allow the ingredients to simmer for 30 minutes or until the lentils and sweet potatoes are tender, adding more water to the pot as needed.
Turn off the heat and let the soup sit for about 10 minutes before serving. Top with chopped cilantro or more chopped green onions to serve.