Description
Ingredients
Units
Scale
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 large or 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 1 sweet potato or yam, peeled and diced
- 1 teaspoon ground cumin
- pinch of chili powder or ground cayene
- 1 tablespoon tomato paste
- 1 cup red lentils
- 1 quart vegetable broth*
- half of a lemon, juiced
- (optional) 2 cups fresh spinach
- (optional garnish) 2 tablespoons fresh cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium high heat. Add chopped onion, carrot and garlic and saute until golden, 3-4 minutes.
- Stir in tomato paste, cumin, salt, pepper, and chili powder/cayene and cook for an additional 1-2 minutes.
- Add broth, lentils and sweet potato.
- Bring mixture to a simmer, cover the pot and heat over medium low for about 30 minutes.
- Use an immersion or regular blender or food processor to puree some (or all) of the soup and return it to the pot.
- Stir in fresh spinach and stir until the spinach is wilted. Add lemon juice and top with cilantro.
Notes
*I used vegetable stock to keep this recipe vegan/vegetarian but you could substitute chicken stock if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: stovetop