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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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- Mary J.

Lentil and Sweet Potato Soup

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

50-60 minutes


4 adult(s)


Koroneiki Extra Virgin Olive Oil

The sweet potatoes lend a rich flavor, color , and loads of Vitamin A to this nutritious soup.


  • 1/4 cup Koroneiki Extra Virgin Olive Oil
  • 4 garlic cloves, minced
  • 2 large onions, diced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 10 cups vegetable stock
  • 1-1/4 cups lentils
  • 2 celery ribs, sliced
  • 1/2 cup minced fresh parsley
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste (be generous)
  • 2 medium (about 1 lb.) sweet potatoes, peeled and cut into 3/4-inch dice


  • Heat the oil in a large pot over medium heat. Add the garlic, onions, thyme and bay leaves and sauté for 10 minutes.
  • Raise the heat to high. Stir in the stock, lentils, celery, 1/4 cup of the parsley, salt and pepper.
  • Bring to a boil and then reduce the heat to a vigorous simmer. Cook, uncovered, for 30 minutes.
  • Add the sweet potatoes and cook for 20 minutes more or until the sweet potatoes are fork-tender. Discard the bay leaves.
  • Remove 2 cups of the soup and puree in a blender or food processor. Return it to the pot with the remaining 1/4 cup parsley. Cook 1 more minute before serving.