This sweet potato soup is packed to the brim with delicious vegetables. It’s vegetarian, full of fiber, vitamins and antioxidants. Serve it for dinner or meal prep it for a week of lunches.
In a large pot over medium-high heat add some cooking oil, onions and minced garlic. Sautee for 2 minutes or until onions turn translucent.
Add in the celery, carrots and sweet potato. Cook an additional 2-3 minutes, stirring occasionally.
Now add the rest of the ingredients: lentils, broth, bay leaf, dried thyme, Italian seasoning, salt and pepper. Mix the soup, bring to a boil, then reduce heat to let simmer for 15-20 minutes. The soup is done when carrots and sweet potato are soft when poked with a fork. Remove from heat, scoop into bowls and enjoy!
Storage Instructions: This soup can be stored in an airtight container in the fridge for up to 1 week. It can also be added to the freezer for up to 2 months.