Cozy up to this Sweet Potato and Red Lentil Soup! Sweet potatoes and red lentils join forces with kale, lots of aromatics and signature Middle Eastern and Mediterranean spices in a warming, savory tomato broth.
Olive Oil Yellow Onions Carrots Celery Garlic
Gather and prep all ingredients. Place the lentils on a sheet pan and look for any stones or debris and discard. Rinse the lentils well under running cold water using a colander.
Heat oil in a large pot or Dutch oven over medium-low heat. Add the onions, carrots, celery, garlic, paprika and red pepper flakes and stir. Cook for about 4 minutes, or until vegetables have softened a bit, stirring occasionally.
Add 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot. Then, add remining broth, sweet potatoes, lentils and spices and stir until all ingredients are well combined.
Cover pot and bring mixture to a simmer, stirring occasionally so that the lentils do not stick together or on the bottom of the pot.