Sweet Potato and Red Lentil Soup with Maple and Sage – Easy Homemade Comfort Food Recipe

If you’re looking for a cozy, nourishing soup that’s perfect for chilly evenings, this Sweet Potato and Red Lentil Soup with Maple and Sage is just what you need. Creamy, slightly sweet, and deeply flavorful, it combines tender sweet potatoes, protein-rich red lentils, and aromatic sage with a hint of maple syrup. This recipe is simple enough for a weeknight dinner but impressive enough for guests. I first made it on a rainy afternoon, and the warm, comforting aroma instantly made the house feel like home.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 large carrot, peeled and diced

• 2 medium sweet potatoes (about 500g), peeled and cubed

• 1 cup red lentils, rinsed and drained

• 4 cups vegetable broth

• 2 cups water

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon salt (adjust to taste)

• 1 tablespoon maple syrup

• 6 fresh sage leaves, chopped

• Optional garnish: toasted pumpkin seeds, fresh parsley

Step-by-Step Instructions

1. Prepare the base: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until translucent.

2. Add aromatics: Stir in minced garlic and diced carrot. Cook for 2 minutes until fragrant.

3. Add sweet potatoes and spices: Add cubed sweet potatoes, cumin, smoked paprika, coriander, black pepper, and salt. Stir well to coat the vegetables with spices.

4. Add lentils and liquid: Pour in the red lentils, vegetable broth, and water. Bring to a boil.

5. Simmer: Reduce heat to low, cover, and simmer for 25–30 minutes, or until sweet potatoes and lentils are tender.

6. Blend the soup: Remove from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half the soup.

7. Add maple and sage: Stir in maple syrup and chopped fresh sage. Taste and adjust seasoning as needed.

8. Serve: Ladle into bowls and garnish with toasted pumpkin seeds or fresh parsley if desired.

Tips & Variations

• Adjust sweetness: If you prefer a less sweet soup, reduce the maple syrup to 1 teaspoon.

• Add spice: For a subtle heat, add 1/4 teaspoon cayenne pepper or a pinch of red chili flakes.

• Creamy alternative: Stir in 1/2 cup coconut milk for an extra creamy texture.

• Make it protein-rich: Serve with a side of whole-grain bread or sprinkle with roasted chickpeas.

Storing & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or resealable bags.

• Reheating: Warm the soup on the stove over medium heat, stirring occasionally. Add a splash of water or broth if the soup is too thick. Avoid microwaving for long periods to preserve the creamy texture.

FAQs

Can I make it ahead?
Yes, the soup tastes even better the next day as the flavors develop.

Can I use other types of lentils?
Red lentils are preferred because they cook quickly and become creamy. Yellow lentils are a good alternative.

Can I freeze this soup?
Absolutely! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Is this soup suitable for a vegan diet?
Yes, all ingredients are plant-based. Use vegetable broth to keep it fully vegan.

Can I add other vegetables?
Yes, diced zucchini or bell peppers can be added, but adjust cooking time accordingly.

Nutritional Information (per serving, serves 4)

• Calories: 250 kcal

• Protein: 10 g

• Carbohydrates: 42 g

• Fat: 5 g

• Fiber: 8 g

This Sweet Potato and Red Lentil Soup with Maple and Sage is a simple, wholesome recipe you’ll come back to again and again. It’s perfect for weeknights, meal prep, or cozying up on a rainy day. Give it a try, and don’t forget to share your results in the comments below. If you love this recipe, check out other easy homemade soup recipes like Creamy Pumpkin Soup or Lentil and Vegetable Stew.