Moroccan Sweet Potato and Lentil Soup


Moroccan Sweet Potato Lentil Soup – a healthy, hearty vegetarian soup that’s so delicious no one will even miss the meat! It’s packed with nutritious ingredients and it’s sure to leave you craving more!

Sweet potato soup in a large white pot with lentils, tomatoes, carrots, onions, and spiced vegetable broth.

Best Sweet Potato Soup with Exciting Moroccan Flavors!

The lentils in it add protein and fiber which make it more filling while the sweet potatoes are a good source of vitamin a – plus they add a delicious, light natural sweetness that blends perfectly with the moroccan spices used in this soup.

This is a great recipe to use all those sweet potatoes that are in season right now. It might not be the first thing you’d think to make with the sweet potatoes you just bought at the store, well that is until you try it.


Close up image of sweet potato soup in a pot.

Made with Basic Healthy Ingredients

Once you taste it it will be a go to recipe to use up those sweet potatoes sitting in your pantry! My family loved this soup and it’s a recipe I’ll want to make again and again during the cold months ahead.

Plus, I love that I always have most of ingredients for this soup on hand. It’s a convenient meal to make any day of the week.

Ingredients You’ll Need for This Recipe

  • Olive oil
  • Produce – yellow onion, carrot, garlic, ginger, sweet potatoes, cilantro
  • Spices – cumin, coriander, turmeric, paprika, cinnamon, salt
  • 3 Tbsp olive oil
  • Vegetable broth
  • Canned diced tomatoes
  • Brown lentils

Sweet potato soup with lentils in a serving white bowl.

How to Make Sweet Potato Soup with Lentils

  • Heat 2 Tbsp olive oil in a pot over medium-high heat.
  • Saute onion and carrot 4 minutes. Add garlic and ginger and saute 1 minute.
  • Add remaining 1 Tbsp olive oil and spices. Saute 1 minute.
  • Stir in vegetable broth, tomatoes, sweet potatoes and lentils.
  • Bring to a light boil, reduce heat and simmer until sweet potatoes have softened, about 25 minutes.
  • Stir in half the cilantro and serve with remainder.

Moroccan Sweet Potato and Lentil Soup | Cooking Classy

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Moroccan Sweet Potato and Lentil Soup

4.87 from 30 votes

Moroccan Sweet Potato and Lentil Soup - This is a healthy, hearty vegetarian soup that's so delicious no one will even miss the meat! It's packed with nutritious ingredients and exciting flavors that are sure to leave you craving more!

Servings: 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 3 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 large carrot, diced (1/2 cup)
  • 3 cloves garlic, minced (1 Tbsp)
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 6 cups low-sodium vegetable broth, then more if desired
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (16 oz) large sweet potato, peeled and diced into 1/2-inch cubes (3 cups)
  • 1 cup brown lentils, picked over and rinsed
  • Salt to taste
  • 1/2 cup chopped fresh cilantro


  1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. 
  2. Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. 
  3. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. 
  4. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes. 
  5. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.
Nutrition Facts
Moroccan Sweet Potato and Lentil Soup
Amount Per Serving
Calories 454 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 421mg 18%
Potassium 1344mg 38%
Total Carbohydrates 73g 24%
Dietary Fiber 22g 88%
Sugars 16g
Protein 17g 34%
Vitamin A 403.6%
Vitamin C 26.4%
Calcium 13.5%
Iron 39%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Sweet Potato Soup
Calories: 454 kcal
Author: Jaclyn


  • Liz: Eating this now! It is delicious and toddler approved! I realized I was out of carrots when it was too late so I just added extra sweet potato. Used homemade veg scrap stock, half the salt, and the juice of half a lemon (we don’t use much salt). Threw a handful of baby spinach into my bowl and chopped some up for my toddler’s bowl. December 2, 2018 at 4:20pm Reply

  • Chuck: How did you calculate the sodium content ?
    It seems very high. November 8, 2018 at 6:30pm Reply

    • Jaclyn: Sorry for the late reply, it was the regular vegetable broth, I changed it to low-sodium then add desired amount of salt to taste. November 20, 2018 at 11:37pm Reply

  • Keyysah: This soup is so exoctically delicious and packed with spicy flavor. I Love this recipe! November 2, 2018 at 2:40pm Reply

  • Marianne Knapp: What is the carb and calorie content? October 11, 2018 at 3:18pm Reply

    • Jaclyn: Just added it to the recipe card. October 15, 2018 at 2:42pm Reply

  • LC: 😊 so good! Didn’t have coriander and used canned lentils, but still came out great. October 9, 2018 at 11:30pm Reply

    • Niomee: I want to use a can of lentil as well. Did you have to change the cooking time or anything else in the recipe? October 29, 2018 at 11:26pm Reply

  • N: yummy September 12, 2018 at 12:07pm Reply

  • Nick: Enjoyed this quite a bit. Very simple ingredients, flavorful, and inexpensive, especially with sweet potatoes in season now. I followed the recipe to a T start, and made just a couple of small changes after my first bowl. Definitely needed more salt. I just added pepper, and more importantly just a dash of cayenne. The tiny bit of heat really complimented it. Enjoyed this overall though, and it’s something that could played around with. August 26, 2018 at 9:48pm Reply

  • Felicia: I made this today and it exceeded my expectations! It was the perfect blend of spices and I added a little less than 1 tsp salt at the end to balance the sweetness from the sweet potatoes and carrot. A nice departure from the usual savory soups. Will definitely make this again. August 5, 2018 at 1:12pm Reply

    • Jaclyn: So glad you enjoyed it! Thanks for the feedback! August 7, 2018 at 2:47pm Reply

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