Lentil, Sweet Potato and Spinach Soup
Ready in : 240 mins
If you have approximately 4 hours to spend in the kitchen, Lentil, Sweet Potato and Spinach Soup might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 6 and costs $1.0 per serving. One serving contains 304 calories, 20g of protein, and 1g of fat. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It works well as a reasonably priced main course. It is perfect for Autumn. Head to the store and pick up water, garlic, onion, and a few other things to make it today. With a spoonacular score of 92%, this dish is tremendous.
Ingredients
bay leaves
8
carrots
1 bunch
cumin
1 pinch
curry powder
1 pinch
garlic
1 clove
lentils
2 cups
pepper
1 pinch
sea salt
1 pinch
spinach
1 bunch
sweet potato
1
water
2 cups
onion
1
Cooking in Steps
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1Let the dry beans soak for a 2-3 hours before you start the soup. When ready to cook, pour the water in a pot, let boil and add the onions and garlic.
garlic
onion
beans
water
pot -
2Add the lentils, peanut butter, and bay leaves when the water comes to a steady boil. Cover the pot and cut up the potatoes and carrots.
peanut butter
bay leaves
potato
carrot
lentils
water
pot -
3Let the lentils cook for an hour or so, checking on it periodically (adding water is common). Then add the potatoes and carrots, along with various seasonings (curry, salt, pepper and cumin) and cover. Make sure to taste as go and let cook for about another 45 minutes to an hour. Turn off the flame and place a bunch of fresh spinach on the bottom of a bowl, pour in the soup and enjoy!
seasoning
potato
carrot
lentils
spinach
pepper
cumin
water
salt
bowl