Spiced Sweet Potato & Lentil Soup
Winter calls for food that warms, strengthens, and grounds us—and this Spiced Sweet Potato & Lentil Soup does exactly that.
Ayurveda teaches us that Vata season (cold, dry, and unpredictable) needs deep nourishment, warmth, and stability.
This soup brings it all: protein-rich lentils, grounding sweet potatoes, and digestive spices to keep you feeling satiated, strong, and warm from the inside out. Plus, you can make it with bone broth for even deeper nourishment.
Cozy up with a bowl and let food do its healing work.
Why this recipe is good for us:
Sweet Potatoes – Naturally sweet, grounding, and nourishing, they help balance Vata’s dryness and provide slow-burning energy to keep you warm and steady.
Puy (French Green) or Black Lentils – These hearty lentils are high in protein and iron, helping build strength and stamina in winter. Their dense, earthy nature makes them more grounding than red lentils, perfect for stabilizing Vata.
Cinnamon – This warming spice kindles Agni (digestive fire), helping your body break down heavier winter foods while also improving circulation—crucial in cold, sluggish months.
Spiced Sweet Potato & Lentil Soup
Winter is all about deep, slow nourishment, and this soup? It delivers. It’s warming, grounding, easy to digest, and full of the kind of flavors that wrap you up like a blanket.
Servings: 4-6
Total Time: ~40 minutes
Ingredients:
2 tbsp ghee or olive oil
1 small onion, diced
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tsp cumin
½ tsp cinnamon
½ tsp turmeric
½ tsp black pepper
1 medium sweet potato, diced
½ cup Puy (French green) lentils or black lentils, rinsed
4 cups bone broth (for extra nourishment) or vegetable broth
1 tsp salt, and to taste
1 tbsp lemon juice
Fresh cilantro for garnish
How to Make It:
Heat the ghee or oil in a pot over medium heat. Sauté the onion, garlic, and ginger until fragrant (~3-4 minutes).
Stir in the cumin, cinnamon, turmeric, and black pepper, letting them bloom for a few seconds.
Add the sweet potato, lentils, and broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
Blend half the soup if you want it creamy but still textured (optional).
Stir in salt and lemon juice. Garnish with fresh herbs.
Make a big batch. Share with friends. Thrive.
