Lentil Soup with Sweet Potatoes and Spinach

IMG_2209When I have a really busy schedule, I make a giant pot of soup that I can then reheat during the week for a quick and healthy meal.  This is one of those soups.  I love the combination of the sweetness from the sweet potatoes and the earthiness of the lentils.  By adding in some greens, I have a super nutritious, hearty, one-pot meal.  I’m always looking for new soup ideas.  Out of curiosity, what’s your favorite soup recipe?

Lentil Soup with Sweet Potatoes and Spinach

-1 medium sweet potato, peeled and chopped

-1 cup black lentils, rinsed

-1 yellow onion, finely chopped

-2 garlic cloves, minced

-juice from 1/2 lemon

-2 cups spinach leaves, coarsely chopped

-handful of coriander leaves

-olive oil

-salt and pepper

1.  Sautee onion and garlic in a bit of olive oil over medium heat until translucent.

2.  Add sweet potato and lentils, stir.

3.  Add enough water to cover mixture by a couple of inches.  Simmer over low heat until lentils and sweet potatoes are tender, roughly 30-40 minutes.  Add more water as needed.

4.  Add spinach, coriander, and salt and pepper to taste.  Stir and cook a couple of minutes more until spinach is wilted.

5.  Add lemon juice and serve.

 

 

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