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A enamel saucepan full of Persian lentil sweet potato soup with a spoon in it.

Persian Lentil Sweet Potato Soup

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  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 45 minutes
  • Total Time: 2 hours
  • Yield: 6 serves 1x
  • Category: Soup
  • Method: One-pan
  • Cuisine: Persian


A vegetarian heart warmer for these cooler days. Full of spice, vegetables, and green lentils, this easy soup is great for batch cooking and makes a delicious lunch in a mug.


  • 1 tbsp extra virgin olive oil
  • 1 leek, washed and sliced thinly
  • 2 cloves garlic crushed
  • 2 carrots peeled and cut into a rough 1cm sq dice
  • 2 celery stalks leaves removed and sliced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 1/2 tsp curry powder (I used Keen’s curry powder)
  • 1/2 tsp ground cinnamon
  • 500ml vegetable stock
  • 1L water
  • 1 x 400g can of crushed tomatoes
  • 1 cup green lentils washed 
  • 1 sweet potato peeled and cut into a rough 1cm sq dice
  • Salt & Pepper for seasoning


  1. Pop the oil into a cast-iron casserole. Heat the pot up on top of the stove and add leeks and saute for a couple of minutes until translucent.
  2. Add the garlic, carrot, and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, cinnamon and curry powder. Stir through and again cook for 30 seconds until fragrant.
  3. Add the stock, and canned tomatoes. Give a good stir, and bring to a simmer. Pop on the lid and let simmer on low heat for 1.5 hours.
  4. Skim off any of the scum that forms on top.  Add the lentils and sweet potato. Pop the lid back on back and cook for a further 30 minutes.
  5. Season with salt and pepper.
  6. Serve in a big mug


I cooked this soup in a 26cm enamel cast iron French oven.

Keep in the fridge for up to three days or freeze to eat later for up to six weeks.


  • Serving Size:
  • Calories: 217
  • Sugar: 8.3 g
  • Sodium: 786.6 mg
  • Fat: 3.3 g
  • Carbohydrates: 39.4 g
  • Protein: 10.5 g
  • Cholesterol: 0 mg