Recipe

Dinner

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Olive Oil
White Onions
, finely diced
Celery Stalks
, finely chopped
Large Carrots
, peeled and finely chopped
Garlic Cloves
, minced
Large Sweet Potatoes
, peeled and small diced
Water
Raw Green Lentils | Raw Brown Lentils
Ground Cumin
Curry Powder
Kosher Salt
Fresh Baby Spinach | Fresh Kale
, chopped and de-stemmed
Black Pepper
, to taste

Sweet Potato Lentil Soup

You can use any type of greens in this soup, and add more to your liking.
Total time: 45 min
Servings: 8
Equipment: Stove
  • 1 tbsp. Olive Oil
  • 1 White Onions, finely diced
  • 2 Celery Stalks, finely chopped
  • 2 Large Carrots, peeled and finely chopped
  • 3 Garlic Cloves, minced
  • 2 Large Sweet Potatoes, peeled and small diced
  • 10 c. Water
  • 1 lb. Raw Green Lentils | Raw Brown Lentils
  • 1 tbsp. Ground Cumin
  • 1/2 tbsp. Curry Powder
  • 1 tsp. Kosher Salt
  • 3 c. Fresh Baby Spinach | Fresh Kale, chopped and de-stemmed
  • 1/4 tsp. Black Pepper, to taste
  • In a large pot, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5–6 minutes until tender.
  • Add the sweet potatoes, water, lentils, cumin, curry powder, and kosher salt. Simmer for 25–30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes).
  • Add the spinach and stir until wilted, about 1–2 minutes. Taste and add additional salt to taste and fresh ground black pepper.
  • Serve immediately or refrigerate for meal prep. The soup lasts up to 1 week refrigerated or 3 months frozen. You can add a splash of water and a pinch of salt if the texture becomes too thick.