Lentil, Sweet Potato and Spinach Soup
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.
- Servings: 6
- Total cooking time:
Ingredients:
- 8 whole bay leaves
- bunch of carrots, cut up
- pinch of cumin
- pinch of curry powder
- 1 clove garlic
- 2 cups of dry lentils
- pinch of pepper
- pinch of sea salt
- bunch of spinach
- 1 whole sweet potato, chopped up
- 2 cups water
- 1 yellow onion, chopped up
Instructions:
- Let 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.
- Add 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.
- Let 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!
