Lentil Sweet Potato Kale Soup (Vegan)

It’s finally getting cold here in Dallas.  Perfect for soup!  Especially on this rainy day.  This Lentil Sweet Potato Kale Soup is perfect! Super easy to make and it’s very budget friendly.


Lentil, Sweet Potato Kale Soup


Did you know that 2016 is the International Year of the Pulses? In addition to this healthy soup recipe, I am here to tell you all about pulses.

What are pulses?

Pulses are a category of superfoods that include: lentils, chickpeas, beans and dried peas. They are very versatile and can be used in sweet or savory recipes.  Just try my Almond Joy Flourless Blondies and you will be a believer. Trust me!

Why are pulses considered a superfood?

Pulses are packed with fiber, protein, vitamins and minerals. Pulses have also been shown to lower the risk of diabetes and heart disease, lower blood pressure, lower cholesterol, and also help with weight loss. Being a vegan, pulses make up a huge part of my diet.  I personally LOVE chickpeas and lentils the most.  Pulses contain twice the protein of quinoa!

Are pulses budget friendly?

Yes! If you buy pulses in the dry form vs the canned, you will save so much money. Not only that, but you also don’t get the added sodium that you would from canned foods.  A serving of lentils cost 10 cents to quinoa’s 59 cents! If you are unfamiliar on how to prepare dried beans, you can check out this post.

Why does the UN care about pulses?

Pulses are good for the environment because they have a lower carbon footprint than almost any other food group. They enrich the soil therefore reducing the need for chemical fertilizers. Pulses can be grown in developing countries or right here in North America.

Please go to Pulse Pledge and take the pledge to eat more pulses in 2016! You can start with this delicious lentil soup! 😉

Want to make this recipe?  Watch the video below!  For more videos, you can subscribe to my You Tube Channel.


Lentil Sweet Potato Kale Soup

Lentil Sweet Potato Kale Soup

Prep Time 10 min Cook Time 30 min Serves 6-7     adjust servings

This budget friendly soup will comfort you on those cold winter days!


  • 2 cups green lentils
  • 5-7 cups vegetable stock
  • 3 small carrots, chopped
  • 2 small sweet potatoes, cubed
  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • sea salt to taste
  • 3 leaves kale, stems separated and rough chopped


  1. In a large stock pot, add all the ingredients, except the kale. Bring to a boil, then cover, turn down and simmer until the lentils are soft. About 30 minutes. For the last 5 minutes of cooking, add the kale. Serve immediately or refrigerate for later.


Recipe Notes

This soup should last at least a week in the fridge. It can also be frozen for up to 6 months. Enjoy!

Lentil Sweet Potato Kale Soup P

Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own. 

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44 thoughts to “Lentil Sweet Potato Kale Soup (Vegan)”

        1. Hi Cindy, yes! We realized that after we shot the video, but decided to keep sage in the video because either sage or thyme work in this recipe. :)
  1. Wow this soup really looks delicious and seems to be quite easy to put together.I love finding new ways to cook lentils♡
  2. Does anyone know about what causes spina bifida OR birth defects in the unborn? I'm wondering how MY beautiful daughter ended up with a birth defect and I DID everything right? Some say it's from the pesticides IN the veggies I ate during pregnancy? Please Melissa? Bring awareness TO this? GOD BLESS YOU Sweetheart XOXOXO. Love the soup!
    1. Hi Laura! Bless your beautiful daughter! I know some medications can up your risk. One that I take does and I had to be on extra folic acid when I was pregnant with my girls.
    1. Not sure red lentils will work in this. They are smaller and will turn to mush. Omitting the bay leaf is not a problem though.
  3. This soup looks yummy! I was hoping to pop it into my thermos and take to class but I'm worried the kale might get mushy? Has anyone tried this and with what result?
  4. Really loved this recipe! I substituted herbes de provence for thyme and a few rainbow carrots in place of the two small carrots. It was the perfect balance of savory and mildly sweet. Thanks for sharing this one!
  5. Love filling soups! I am out of sweet potato at the moment and have a lot of butternut squash to use up - will the flavor be compromised in any way?

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