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Lentil Sweet Potato Soup

A quick and easy soup made in the electric pressure cooker that celebrates the flavors and colors of the plant-based diet.

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  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 4 tsp garlic, fresh, minced
  • 1 tsp cumin, ground
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 3 1/2 cups vegetable broth, low-sodium
  • 3 cups sweet potatoes, cut into 1/2-inch cubes
  • 1 cup green lentils, uncooked
  • 1 cup water
  • 1 1/2 cup tomatoes, diced, salt-free
  • 4 cups spinach
  • Black pepper, freshly ground, to taste


  1. Set electric pressure cooker to Sauté. Add onion and celery and cook until softened, about 4 minutes, adding a drop or two of water as needed.
  2. Add garlic, cumin, paprika, and red pepper flakes. Stir and cook one minute.
  3. Add vegetable broth, sweet potatoes, lentils, water, and tomatoes. Stir.
  4. Cover electric pressure cooker with lid, close steam vent, choose Manual (Pressure Cook High) and set to 12 minutes.
  5. When electric pressure cooker beeps, let the pressure come down naturally in the Warm setting.
  6. Carefully open lid. Add spinach and stir until wilted. Season to taste with black pepper and serve.

Notes: To make this recipe on the stovetop, follow steps 1-3, then bring to a boil over high heat. Reduce to medium, cover and simmer for 40-45 minutes, or until sweet potatoes are tender and lentils are cooked, stirring occasionally. Add spinach and stir until wilted, then serve. The consistency of the soup will differ depending on cooking method.