Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until softened and lightly browned.
Step 2: Add the green lentils to the pot and stir well. Cook for 1-2 minutes, allowing the lentils to absorb some of the oil and onion flavor.
Step 3: Add the cubed sweet potatoes to the pot, and stir again to combine with the lentils.
Step 4: Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
Step 5: Add the ground cumin and smoked paprika to the pot, and stir well. Cook for an additional 5-10 minutes, allowing the spices to meld with the soup.
Step 6: Taste the soup and adjust seasoning as needed with salt and pepper.
Step 7: Ladle the soup into bowls, and garnish each serving with fresh parsley or cilantro.
Enjoy your delicious golden split pea and sweet potato soup! This recipe is perfect for a cold winter day, and can easily be adapted to include meat if desired.