Lentil Soup with Sweet Potatoes
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
3
cloves
garlic, minced
-
1
medium
carrot, diced
-
1
stalk
celery, diced
-
2
small
sweet potatoes, peeled and cut into ½ inch cubes
-
1½
cups
brown lentils
-
4
cans (15 ounces each)
vegetable broth
-
2
cups
water
-
2
cans (15 ounces each)
diced tomatoes
-
2
leaves
bay leaves
-
1
teaspoon
dried thyme
-
1
tablespoon
chopped fresh rosemary
-
to taste
salt and pepper
The greens
-
2
cups
chopped fresh spinach
Instructions
- 1. Heat olive oil in a large pot, then sauté onion and garlic until tender.
- 2. Add carrot, celery, and sweet potatoes; cook until softened.
- 3. Stir in lentils, vegetable broth, and water, then add diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper.
- 4. Cook on medium-low heat for 35-40 minutes until lentils are cooked.
- 5. Add fresh spinach and stir. Adjust seasoning if necessary, then remove bay leaves and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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