Vegetarian Lentil soup sweet potatoes & spinach

Magli HuguetPerez


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!

☆☆☆☆☆ 0 votes
6 to 8
20 Min
40 Min
Stove Top


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


1In a large stockpot, heat the olive oil saute the onion and garlic over medium heat until it turns translucent.
2Add the carrots, celery and Serrano Chile and continue to saute for 5 minutes.
3Rinse the lentils until the water runs clean. Add the lentils to the pot, dry spices and stir.
4Add the diced tomatoes, the vegetable broth, bay leaves and stir.
5Turn 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.
6Once 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.
7Adjust seasoning with salt and pepper if necessary and stir. Remove bay leaves and serve warm.
8Enjoy my friends!

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: Indian
Other Tag: Healthy