Moroccan Sweet Potato & Lentil Soup

It is most definitely still soup weather and since canned legumes and tomatoes are on sale this week at No Frills, I thought I’d share one of my favourite vegetarian soup recipes. It’s so easy, quick and budget friendly and makes a large amount that you can divide and freeze for another time. Also, the warm combination of spices is so comforting on a cold and snowy February day and the lentils and sweet potatoes are so good for you!  If you’ve never bought fresh ginger, simply keep it in the freezer and bring it out to use whenever you need a little. It will last a long time! Finally, cilantro isn’t everyone’s thing, so feel free to omit.


3 tbsp olive oil, or oil of your choice, divided

1 1/2 cups diced yellow onion

1 large carrot, diced

3 cloves garlic, minced

2 tsp fresh ginger, peeled and minced

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1 tsp paprika

1 tsp cinnamon

6 cups vegetable broth

1 large can diced tomatoes

1 large sweet potato, peeled & diced

1 can lentils, drained and rinsed

salt & pepper to taste

1/2 cup chopped cilantro ( optional)



Heat 2 tsp oil in large pot or dutch oven over medium-high heat. Add onion and carrot, saute for 4 minutes. Add garlic and ginger, saute 1 more minute. Add remaining oil and all spices except salt, stir and saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt and black pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer, stirring occasionally, until sweet potatoes are tender, about 25-30 minutes. Stir in cilantro if desired and  serve immediately. Serves 6-8.


Recipe & photo from


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