Hearty Sweet Potato and Lentil Soup (Rice Cooker Recipe)

There’s something so comforting about a bowl of hot soup after a long day, and this sweet potato and lentil soup is one of my absolute favorites. It’s cozy, wholesome, and packed with nutrients and the best part? Your rice cooker does most of the work for you!

This recipe has become a weeknight go-to in my house, especially when I need something nourishing that everyone will actually eat (even the picky ones!). The sweet potatoes give it a natural sweetness that balances beautifully with the earthy lentils and warm spices. Whether you’re cooking for your family or prepping meals ahead of time, this soup is a total win.

Why You’ll Love This Pasta

Okay it’s technically a soup, but we’re talking pasta-worthy comfort here! This dish is:

• Kid-friendly and packed with nutrients.
• A complete meal with fiber, protein, and vitamins.
• So easy, thanks to the rice cooker doing most of the work.
• Perfect for meal prep and freezer-friendly.
• A bowl of cozy goodness you’ll actually feel good about serving.

Simple Ingredients

This cozy soup comes together with just a few pantry and fresh staples:

• Sweet Potatoes: Their natural sweetness gives the soup a creamy, mellow flavor and gorgeous color.
• Lentils: Hearty, protein-rich, and filling lentils are the perfect base for a plant-based meal.
• Onion: Builds a rich, savory foundation that complements the earthy lentils.
• Garlic: Adds aromatic depth and classic flavor to the soup.
• Vegetable Broth: The savory liquid that ties everything together.
• Ground Cumin: Warm and slightly smoky, cumin enhances the soup’s earthy tone.
• Ground Coriander: Adds a light citrusy balance to the deeper flavors.
• Salt and Pepper: Essential seasonings to round out the dish.
• Olive Oil: Used for sautéing and boosting the soup’s richness.
• Fresh Herbs: (Cilantro or Parsley) – Optional, but they bring a fresh, bright pop to the final bowl.

Servings and Timing

• Servings: 4 bowls
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

What is Needed

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Peel and dice the sweet potatoes, chop the onion, and mince the garlic.
2. Turn on your rice cooker’s sauté function. Add olive oil, onion, and garlic. Cook for 3–4 minutes, stirring occasionally, until fragrant and softened.
3. Add the diced sweet potatoes, lentils, vegetable broth, cumin, coriander, salt, and pepper. Stir to combine.
4. Close the lid and set your rice cooker to the ‘soup’ or ‘porridge’ function. Cook for 25–30 minutes until lentils and sweet potatoes are tender.
5. Use an immersion blender to puree part of the soup directly in the rice cooker, or transfer in batches to a blender for a silkier texture.
6. Ladle soup into bowls, top with chopped fresh parsley or cilantro if desired. Serve with crusty bread or crackers.

Top Tips

• Dice sweet potatoes evenly so they cook at the same rate.
• Rinse lentils thoroughly to remove any dust or debris.
• Taste and adjust seasonings at the end sometimes the lentils absorb more salt than expected.
• Don’t skip the sauté step it deepens the flavor of the whole soup.
• Serve with breadsticks or kid-friendly crackers to make it extra fun for little ones.

Recipe Variations

• Add a can of diced tomatoes for a more tangy, stew-like flavor.
• Stir in a handful of baby spinach before serving for a pop of green.
• Swap out lentils for split red lentils to cook even faster and become extra creamy.

Recommended Equipment

• Rice cooker with sauté and soup/porridge settings
• Wooden spoon
• Immersion blender (optional)
• Cutting board and sharp knife
• Measuring cups and spoons

Make Ahead Tips

• Dice all your veggies and rinse lentils ahead of time store them in containers in the fridge so you can dump and go later.
• Soup tastes even better the next day after flavors meld. Make a day ahead for best results.

How to Store and Reheat

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 2 months. Let cool before transferring to freezer-safe containers.
• Reheat on the stovetop or in the microwave. Add a splash of water or broth if it thickens too much.

What to Serve With This Recipe

• Crusty bread or garlic toast
• Simple green salad with lemon vinaigrette
• Cheese quesadilla triangles for the kids
• Roasted veggie platter on the side

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Sweet Potato and Lentil Soup

Michelle

A hearty and wholesome sweet potato and lentil soup made in the rice cooker. Easy, comforting, and perfect for family dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 4

Equipment

• Rice cooker with sauté and soup/porridge settings
• Wooden Spoon
• Immersion blender (optional)
• Cutting board and sharp knife
• Measuring cups and spoons

Ingredients

  

• 2 medium sweet potatoes peeled and diced
• 1 cup dried lentils rinsed
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro or parsley for garnish optional

Instructions

 

• Prepare the Ingredients: Peel and dice the sweet potatoes, chop the onion, and mince the garlic.
• Sauté Aromatics: In the rice cooker, select the ‘sauté’ function. Add olive oil, chopped onion, and garlic, cooking until fragrant.
• Combine Ingredients: Add the diced sweet potatoes, lentils, vegetable broth, cumin, coriander, salt, and pepper to the rice cooker. Stir to combine.
• Cook the Soup: Close the lid and set the rice cooker to the ‘soup’ or ‘porridge’ setting. Cook until the lentils and sweet potatoes are tender, about 25-30 minutes.
• Blend for Creaminess: For a silkier texture, use an immersion blender to puree a portion of the soup, or transfer it in batches to a blender. Adjust seasoning if necessary.
• Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley, if desired. Enjoy with crusty bread or crackers.

Notes

Serve the soup with a slice of crusty bread and a dollop of butter.

Keyword Sweet Potato and Lentil Soup

One-Pot Cooking Rocks!