sweet potato and lentil soup

Recipe information

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 8

Nutritional breakdown (per serving)

Calories: 98
Protein: 7 g
Carbohydrates: 15 g
Fats: 2 g
Fibre: 2.5 g


  • 1 carton (900 mL) low-sodium chicken broth
  • 1 small onion, diced
  • 1 tbsp. curry paste
  • ½ cup split red lentils
  • 1 large sweet potato, peeled and cut into ½-inch (1 cm) pieces
  • 1 cup milk
  • 2 cups packed baby spinach
  • 2 tbsp. lemon juice
  • Plain yogurt for serving (optional)



  1. Place broth, onion and curry paste in a large saucepan. Bring to a boil. Add lentils, reduce heat and simmer covered for 5 minutes.
  2. Add sweet potato, continue to simmer covered for about 10 minutes, until lentils and sweet potatoes are tender. Add milk to hot soup.
  3. Ladle about 1/3 of the soup into a blender or food processor (being careful, as it will be hot). Purée, then return it to the remaining soup in saucepan.
  4. Add spinach. Stir over medium heat for 1 to 2 minutes (but don’t boil), just until spinach is wilted. Stir in lemon juice. Serve with a dollop of yogurt, if using.

Look for split red lentils, as they cook in half the time as regular lentils.

If you like a silky smooth soup, purée the entire soup and leave out the spinach. For a different flavour profile, consider substituting the sweet potato with butternut squash.

Recipe and image reprinted with permission from Dairy Farmers of Canada.

Additional recipes can be found on the Dairy Farmers of Canada site.

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