Lentil Soup with Sweet Potatoes & Spinach
Rating
4.7 out of 5 stars
(20)
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 small sweet potatoes, peeled and cut into ½ inch cubes
- 1 1/2 cups brown lentils
- 4 15 ounce cans vegetable broth
- 2 cups water
- 2 cans 15 ounce diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary
- Salt and pepper, to taste
- 2 cups chopped fresh spinach
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Preparation
Step 1
In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
Step 2
Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.
Step 3
Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.
Step 4
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Chef's notes
This soup freezes beautifully, making it perfect for meal prep. Just make a large pot and save some for later.
