Moroccan Sweet Potato & Lentil Soup

Honestly I think this soup is one of the easiest and most delicious soups I have ever made.
I was not sure about the cinnamon - I'm not a huge fan of cinnamon in savory dishes. That being said the cinnamon blends well with the other spices to create this tasty soup and is not over powering in any way. 

I love this soup because it's an easy complete meal in one bowl. You have a great source of protein in the lentils, a healthy source of complex carbohydrates from the sweet potato and it has some veggies too. You could add some chopped spinach or kale in the last 5 minutes of cooking this soup if you wanted to add a green vegetable. 

  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 1 tbsp. minced garlic
  • 2 tsp. minced fresh ginger
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tsp. ground cinnamon
  • 6 cups of broth (chicken or vegetable)
  • 1 (14 oz.) can petite diced tomatoes
  • 1 large sweet potato, peeled and diced into cubes
  • 1 cup brown or green lentils, rinsed
  • 1/2 cup chopped fresh cilantro - more for a garnish (optional) 

  • Heat olive oil on medium heat is a large pot. 
  • Add onions and carrots and sauté for about 4 minutes.
  • Add garlic and ginger and sauté for another minute.
  • Add cumin, coriander, turmeric, paprika, and cinnamon and sauté for 1 minute.
  • Add broth, tomatoes, sweet potato and lentils. Bring to a boil then reduce heat and simmer for about 25 minutes until lentils are cooked. 
  • Stir in cilantro before serving. 

Shannon RD
Registered Dietitian 

Original recipe from Cooking Classy