Curried Lentil Sweet Potato and Greens Soup with Lime Yogurt


This simple, nourishing, hearty soup is packed with plant protein, healthy fats, and lots of nutrients like iron and calcium. Red lentils and sweet potatoes get simmered in a warming curry broth until creamy and luscious. Lots of greens get stirred in at the end for an extra dose of veggies and color. It all gets drizzled with a simple lime yogurt for a contrasting creamy tang!

Ingredient Highlight

Sweet potatoes (yams)! are my complex carb of choice and one of my favorite veggies to always have on hand. I’ll often eat them as a snack or lunch with a fried egg and avocado. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C.

Servings 4 People
Prep Time 10 minutes
Cook Time 30 minutes


  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 1 tsp kosher salt divided
  • 2 tbsp curry powder
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • ¼-½ tsp red pepper flakes optional
  • 6 cups water
  • 1 tbsp soy sauce or tamari
  • 1 cup red lentils
  • 2 medium (1 lb) sweet potatoes, peeled and cut into small bite-sized pieces
  • 1 large bunch greens, stems removed, chopped (kale, swiss chard, mustard greens, etc…)*
  • 1 tbsp lime juice
  • Chopped cilantro, for topping

For the lime yogurt:

  • ½ cup whole milk plain Greek yogurt
  • 2 tbsp water
  • 1 tbsp lime juice
  • ¼ tsp kosher salt


  • In a medium pot over medium heat, add the oil, onion and ½ teaspoon salt and cook until softened, about 3-5 minutes, stirring occasionally.
  • Add the curry powder, turmeric, black pepper, and red pepper flakes (if using), and cook for 30 seconds, stirring constantly, to bloom the spices.
  • Add the water, soy sauce, lentils, sweet potato, and remaining ½ teaspoon salt. Cover and bring to a boil over high heat. Give the soup a stir, then reduce to low/medium-low to maintain a gentle simmer (covered) for about 15 minutes or until sweet potatoes are very soft and lentils have broken down, stirring halfway through.
  • Stir in the greens and simmer, covered, for 5-10 more minutes, or until the greens have softened. Remove from heat and stir in the lime.
  • In a medium bowl, whisk together the yogurt, water, lime, and salt until totally smooth.
  • Serve the soup topped with lime yogurt and cilantro.

Items you can prep ahead (optional)

  • Chop 1 yellow onion
  • Cut 2 medium (1 lb) sweet potatoes into small bite-sized pieces
  • Chop 1 large bunch greens
  • Chop cilantro, for topping
  • Make the soup


  • To make vegan, use a vegan yogurt alternative OR use full-fat coconut milk in place of the yogurt (skip the water).


  • Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftover soup on the stove or microwave until warmed through. Top with lime yogurt and herbs.
  • Top with a fried or boiled egg and serve with flatbread or toast.

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