vegetarian lentil soup sweet potatoes & spinach

Name: Vegetarian Lentil soup sweet potatoes & spinach
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 1 bag(s) brown lentils about 2 cups; 2 - small sweet potatoes, peeled and cut into cubes; 2 cup(s) fresh spinach; 1 teaspoon(s) powder cumin; 1 teaspoon(s) ground coriander; 1 teaspoon(s) turmeric; 1 teaspoon(s) cinnamon; 1 teaspoon(s) of crushed cayenne pepper (more if you like heat); 1 - onion chopped; 3 clove(s) garlic chopped or minced; 1 - serrano chile (optional); 2 - carrots diced or cut round; 2 stalk(s) of celery diced; 2 box(es) (32 fl oz) boxes of vegetable stock; 1 can(s) (28 oz) large can diced tomatoes with green chiles; 2 cup(s) water; 1 tablespoon(s) olive oil, extra virgin; - salt & black pepper to taste

(1 RATING)

27 Pinches 4 Photos

Magli HuguetPerez

Cape Coral, FL

Updated on Jul 29, 2015

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!

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Vegetarian Lentil Soup with Spinach and Sweet Potatoes. Delicious!

prep time 20 Min

cook time 40 Min

method Stove Top

yield 6 to 8

Ingredients

1 bag brown lentils about 2 cups
2 - small sweet potatoes, peeled and cut into cubes
2 cups fresh spinach
1 teaspoon powder cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon of crushed cayenne pepper (more if you like heat)
1 - onion chopped
3 cloves garlic chopped or minced
1 - serrano chile (optional)
2 - carrots diced or cut round
2 stalks of celery diced
2 boxes (32 fl oz) boxes of vegetable stock
1 can (28 oz) large can diced tomatoes with green chiles
2 cups water
1 tablespoon olive oil, extra virgin
- salt & black pepper to taste

How To Make vegetarian lentil soup sweet potatoes & spinach

Step 1

In a large stockpot, heat the olive oil saute the onion and garlic over medium heat until it turns translucent.

Step 2

Add the carrots, celery and Serrano Chile and continue to saute for 5 minutes.
Step 3

Rinse the lentils until the water runs clean. Add the lentils to the pot, dry spices and stir.
Step 4

Add the diced tomatoes, the vegetable broth, bay leaves and stir.
Step 5

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.
Step 6

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.
Step 7

Adjust seasoning with salt and pepper if necessary and stir. Remove bay leaves and serve warm.
Step 8

Enjoy my friends!
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