Moroccan Sweet Potato and Lentil Soup


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

Moroccan Sweet Potato and Lentil Soup | Cooking Classy

Moroccan Sweet Potato and Lentil Soup | Cooking Classy

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. 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. Make it tonight and see for yourself just how delicious it is!
Moroccan Sweet Potato and Lentil Soup | Cooking Classy Moroccan Sweet Potato and Lentil Soup | Cooking Classy


Moroccan Sweet Potato and Lentil Soup

5 from 2 votes

Yield: About 4 servings


  • 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 vegetable broth , then more if desired
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 large (16 oz) 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. Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. 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. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.
  2. Recipe source: Cooking Classy

Moroccan Sweet Potato and Lentil Soup | Cooking Classy


  • Sara @ Last Night’s Feast: I can’t wait to make this for my next meatless weeknight meal! Looks fab October 9, 2016 at 9:43am Reply

  • Paige: Yum! We have lots of lentils at home that we need to use up! This looks delicious!

    Paige October 9, 2016 at 6:27pm Reply

  • Judy Sutton: the Moroccan soup sounds good. October 9, 2016 at 6:29pm Reply

  • Annie @ Annie’s Cooking Lab: Sounds delicious! It’s finally cooling off here and I want to eat nothing but soup. Can’t wait to try this! October 10, 2016 at 12:28pm Reply

  • Risa: I just made this! Waiting for it to cool, but I sneaked a taste and it was great! Very easy to put together. I added more ginger and spices because I like more heat, as well as a few sprigs of rosemary that I needed to use up. Great recipe! October 10, 2016 at 3:17pm Reply

    • Jaclyn: I’m so glad you liked it Risa! Thanks for your comment! October 10, 2016 at 3:46pm Reply

  • Erin Lawrence: I’m without a kitchen for the foreseeable future. Would this recipe adapt well to a crockpot? October 10, 2016 at 6:16pm Reply

  • Nicole Crawford: This soup is really great. I make it every Sunday and eat it for lunch during the week. I love it. It works really well in the crock pot also. October 11, 2016 at 11:51am Reply

    • VJ: Awesome! I was thinking to do it in crockpot. How did you make it? Just put everything in? October 25, 2016 at 1:48am Reply

  • Edwina | Induction Cooking: This looks absolutely delicious. I’m going to buy some sweet potatoes and fresh cilantro today and make it. Do you think it would freeze? I would love to have some of it in the freezer ready to heat when I don’t have time to cook. October 12, 2016 at 6:31pm Reply

    • Jaclyn: My guess is that it would but I haven’t tried so I can’t say for sure. October 13, 2016 at 10:58am Reply

  • Neal: Anyone tried upping the protein content on this dish? October 13, 2016 at 12:53pm Reply

  • Janice: Aside from the food, your photos are great too. October 26, 2016 at 2:01am Reply

    • Jaclyn: That’s sweet of you to say – Thanks Janice! October 26, 2016 at 1:43pm Reply

  • Jessica: Looks amazing. Do you think red lentils would work in place of the brown ones? October 31, 2016 at 9:08am Reply

  • Linda: I made this soup today and it was great!!!!!! November 30, 2016 at 7:14pm Reply

    • Jaclyn: I’m happy to hear you liked it Linda! Thanks for your comment! November 30, 2016 at 7:34pm Reply

  • Estefany: I made this soup today and it was delicious!! I added a bit more ginger and garlic because I love strong flavors. Can’t wait to have it for lunch tomorrow! I will definitely be making this one again :) February 5, 2017 at 7:04pm Reply

    • Jaclyn: I’m so glad you liked it Estefany! Thanks for your review! February 6, 2017 at 11:25am Reply

    • Maggie: Didn’t the sweet potatoes get too soft? Lentils take longer to cook. July 5, 2017 at 2:37am Reply

  • Lorns: Excellent … quickly became family favourite! March 5, 2017 at 12:36pm Reply

  • Cindy: If I wanted to hold this soup in a restaurant steamer, should I keep the lentils separate and add to bowl when serving? June 8, 2017 at 1:32pm Reply

  • Beverly M.: This soup was so GOOD!!! I will be making this again! July 1, 2017 at 7:18pm Reply

    • Jaclyn: So glad you liked it! July 11, 2017 at 2:06pm Reply

  • Corinna: Just made this dish!!! So delicious! I was nervous but it looked to good to pass up. Thank you! July 13, 2017 at 4:00pm Reply

    • Jaclyn: Im so glad you loved it Corinna! July 26, 2017 at 2:55pm Reply

  • Jimmy: Just made it. Delicious! July 29, 2017 at 8:20am Reply

    • Jaclyn: Glad you loved it Jimmy! August 11, 2017 at 12:21pm Reply

  • Delina: Out of everything I could have for dinner on my birthday, I made this. (Even over going out to dinner.) I’ve made a lot of lentil soups and none of them are as good as this one! I like sweet potatoes, but was a little leery of having them in soup. I love the bend of spices. It was just perfect! I didn’t have any fresh ginger so I had to use the dried, but it was still fabulous. This is officially my favorite lentil soup! Thanks so much for sharing the recipe. August 10, 2017 at 10:17pm Reply

    • Jaclyn: Happy Birthday!! So glad you enjoyed it Delina! August 11, 2017 at 11:57am Reply

  • Debra E: I made this yummy soup for the family a few months back in the slow cooker and it was excellent!! I just used the ingredients and threw them in.
    I’m making it again today but doing one and a half of the recipe. (So 9 cups of broth.) It filled up the 6 qt. slow cooker to the top.

    Going to wait on the cilantro until the end. Will give it 3 hours on high and check the tenderness of the yams and carrots. I sort of just wing it. But it turned out so good last time that I’m feeling confident to try it again. We didn’t have veggie broth so we used chicken broth and chicken bone broth. August 12, 2017 at 4:59pm Reply

  • Cindy: I love a good lentil soup for dinner, even when the weather is warm. This look delicious. Can’t wait to try it. August 13, 2017 at 6:16am Reply

  • Leanne Morris: I’m sick with a virus and was in need of a delicious soup. I’m making this to enjoy with some crusty bread. My kitchen smells amazing. Thanks. X September 23, 2017 at 8:42pm Reply

    • Jaclyn: Hope you get better! September 25, 2017 at 1:22pm Reply

  • Gail Foorman: I am doing an experiment with this recipe: I made the veggie stock in the crockpot. Then I fished out and stained the solids. I sautéed the onion, garlic and ginger, and put it in the crockpot with the stock. I used red rather than brown lentils. I then added all of the other ingredients except the cilantro. In addition, I threw in a can of garbanzo beans. I am going to cook it in the crockpot on high for 3 hours. Then I plan to pressure can it. Will let you know in a later post how it comes out. October 18, 2017 at 3:35pm Reply

    • Jaclyn: Great! Can’t wait to hear! October 20, 2017 at 1:02pm Reply

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