Easy Sweet Lentil Soup, made with brown lentils, apples and a sweet potato, cooks in just 35 minutes. And it’s SO scrumptious!
November is National Vegan Month, but you don’t have to be someone who doesn’t eat animal products to LOVE this Sweet Lentil Soup. Flavored with the goodness of apples, sweet potatoes and fennel, this vegan and gluten free recipe is super easy and amazingly delicious. Plus, of course, good for you. I’ll tell you more about the health benefits in a minute.
Well, not so secret because I’m telling you what gives this Sweet Lentil Soup its flavor. This recipe was born because I had three main ingredients—lentils, sweet potatoes, and apples—that I thought would make an excellent soup. And since I love fennel, I decided to make it a little more robust by using a bit of fennel to expand the flavors. Don and I both thought this simple, vegan Sweet Lentil Soup was excellent.
Don’t you just love lentils? I do. Pretty much all kinds of lentils. The red and yellow lentils are great for making Dahl because when cooked, they are a bit creamy. The green lentils (my favorite) stay firmer and are terrific for salads. The brown lentils—which is what I used in this recipe—make a fabulous soup; they are hearty and filling. All lentils provide great protein and flavor so you get the added health benefits of a vegan, Mediterranean recipe. They are naturally low calorie, low fat, and high in protein and good vitamins. And lentils are inexpensive.
Take a look at the nutrition label for one cup of just plain old cooked lentils. Can you say, “Hooray for lentils!”?
Lentil Nutrition Information
There’s no need for added fat or meat; lentils are tasty without adding animal products. But, of course, if you like a bit of meat added to your lentils, they are good that way too. Ham is an excellent addition, and you don’t need much. Mediterranean cooks add just a bit of meat (usually lamb, chicken or beef) to their meals to add flavor while keeping the cost down and the health benefits high.
What You Need
You will need measuring cups and spoons, knives, a cutting board, garlic mincer, and some wonderful pans. But the most helpful tool for this recipe is an immersion blender. Let me tell you about how much I love our immersion blender. Well, actually, it’s Don’s immersion blender. He asked for one a few Christmases ago and I bought him one. And fell in love. There’s no more transferring hot soup to a blender or food processor. You just blend it in the pot. So easy. Unless you forget to turn it off and pull it out of the pot when it’s still going. Ouch! The soup will splatter all over you. (Now you know my secrets. Hee. Hee.) But, really, the immersion blender is one of the best kitchen tools ever! Put it on your Christmas list.
Sweet Lentil Soup Easy Recipe
Sweet Lentil Soup Easy Recipe
- 2 tablespoons olive oil
- 1 small onion diced
- 2 garlic cloves minced
- ½ teaspoon fennel seeds
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
- 8 cups water
- 2 teaspoons vegetarian Better than Bouillon seasoning
- 16 ounces brown lentils
- 2 Macintosh apples cored and diced
- 1 large sweet potato peeled and diced
Pour the lentils in a collander and rinse them, picking through them to remove any that look broken or discolored, watching for small stones.
- In a large soup pot or Dutch Oven, heat the oil over medium high heat until hot.
- Add the onions and cook about 4 minutes until they turn translucent.
- Add the garlic, fennel, thyme, and rosemary and stir, cooking for about 30 seconds.
- Add the water and bouillon. Stir.
- Turn the temperature to high and add the lentils, apples and sweet potato and bring the soup to a boil. As soon as it boils, turn the temperature to medium-low and continue to cook the soup for about 20 minutes until the lentils are tender (not mushy) and the potatoes and apples are soft.
- Use an immersion blender to blend the soup until it is mostly smooth.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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