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Moroccan Sweet Potato and Lentil Soup
4.9 from 189 votes

Moroccan Sweet Potato and Lentil Soup

This Moroccan Sweet Potato and Lentil Soup features a hearty blend of sweet potato, brown lentils, and aromatic spices like cumin, coriander, and cinnamon. Slow simmering these ingredients in vegetable broth develops a comforting, mildly spiced soup with tender chunks and a balanced savory-sweet flavor, finished with fresh cilantro for brightness. It’s a nourishing and flavorful option for a satisfying meal.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 3 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 carrot diced (1/2 cup, large
  • 3 cloves garlic minced (1 Tbsp
  • 2 tsp fresh ginger peeled and minced
  • 2 tsp cumin ground
  • 1 tsp ground coriander
  • 1 tsp Turmeric
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 6 cups low-sodium vegetable broth, then more if desired
  • 1 (14.5 oz) can diced tomatoes petite
  • 1 (16 oz) sweet potato peeled and diced into 1/2-inch cubes (3 cups, large
  • 1 cup brown lentils picked over and rinsed
  • salt to taste
  • 1/2 cup cilantro chopped, fresh

Instructions

    Cup of Yum
  1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. 
  2. Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. 
  3. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. 
  4. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes. 
  5. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.