Red lentil soup with sweet potato and spinach

I tend to make red lentil soup normally once a week and usually, I make red lentil and carrot soup. But this time I had no carrots and I needed to use sweet potato, so I used sweet potato instead. I also had some spinach left which I decided to add to the soup, just to see how it works. The results? Great! All the ingredients went very well together and I loved the final outcome.

Red lentil soup with sweet potato and spinach

A delicious and healthy vegetarian dinner
Servings: 2
Author: Petra Kravos


  • 1-2 cups organic red lentils (rinsed - my measurements are always approximate)
  • 1 red or brown onion (sliced)
  • 3 cloves of garlic (chopped)
  • 2-3 tbsp extra virgin rapeseed oil
  • medium size sweet potato
  • 50-100 g organic spinach (to your taste, washed)
  • 1 vegetable stock cube (I use Kallo's organic vegetable stock cubes)
  • 1-2 tbsp natural yoghurt
  • 1 tsp turmeric
  • 1/2 tsp paprika


  • Heat up rapeseed oil on medium heat. Add sliced onion and fry it for a few minutes.
  • Add chopped garlic and leave it to cook for half of a minute before you add washed red lentils and sweet potato.
  • Add a vegetable stock cube, turmeric and red paprika.
  • Add hot water, enough to cover all the lentils and sweet potato. Simmer for around 20 minutes. While it's cooking, lentils will slowly absorb the water, so you need to keep an eye on it and add more water when needed.
  • Add organic spinach towards the end, when lentils and potato are already cooked. Cook spinach for a couple of minutes until wilted.
  • If needed, add more water but if it's not thick enough you could add a little bit of cornflour or milled flaxseeds. Just to mention that the soup does thicken up once you've left it standing for a while, so be careful not to make it too thick.
  • Serve with a dollop of natural yoghurt and season if necessary.


You don't have to use a vegetable stock cube if you don't have it. Instead, you can just add salt.