I love soups for whatever reason and any time. This vegetarian lentil soup is packed with exotic flavors, protein and heart-warming goodness. Make a large pot and save in the freezer for later. Don't tell your family what is in it, just make it and serve, I know they will love it!
In a large stockpot, heat the olive oil saute the onion and garlic over medium heat until it turns translucent.
Add the carrots, celery and Serrano Chile and continue to saute for 5 minutes.
Rinse the lentils until the water runs clean. Add the lentils to the pot, dry spices and stir.
Add the diced tomatoes, the vegetable broth, bay leaves and stir.
Turn up the heat to bring the mixture to a boil and then reduce the hear to medium; add the sweet potatoes and let it simmer for 35 to 40 minutes or until it has thickened considerably and the lentils are tender.
Once the lentils have attained their desired softness and you are ready to serve, add the spinach. I prefer to add the spinach leaves whole, since spinach shrinks when its cooked, so chopping is not necessary.
Adjust seasoning with salt and pepper if necessary and stir. Remove bay leaves and serve warm.