Fall Harvest Lentil Soup

The sweet potatoes in this recipe can be replaced with any winter squash (butternut, delicata, etc.). Just peel the squash and dice it. Lentils can also be substituted with any other bean that’s already been cooked. Because this makes 8 hearty servings, it’s great for dinner parties, or can be frozen and reheated.



1 ½ tablespoons extra virgin olive oil

1 medium yellow onion, diced (3/4 cup)

1 carrot, diced (1 cup)

3 large garlic cloves, minced

1 small jalapeño, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 large red pepper, diced (1 ½ cups)

1 large sweet potato, diced (2 cups)

¾ teaspoon sea salt (or more to taste)

1 teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon ground cinnamon

4 cups water or vegetable broth

3 medium tomatoes, chopped

½ cup dry lentils, rinsed



  1. Heat oil in a large pot on medium heat. Add the onions, carrots, garlic, oregano and basil. Sauté for 2-3 minutes. Stir in the pepper and sauté another 2-3 minutes.
  2. Add the sweet potato, salt, cumin, coriander, cinnamon, and 4 cups of water (or broth). Bring to a boil, add tomatoes and lentils, then turn heat down to a simmer. Cook, covered, about 35 minutes (until lentils are cooked through). Serve hot.

Makes 8 servings.

Find the original recipe at The Daily Dietribe.