VEGETARIAN LENTIL SOUP SWEET POTATOES & SPINACH

Vegetarian Lentil soup sweet potatoes & spinach image

Provided by Magli HuguetPerez

Time 1h

Number Of Ingredients 18

1 bag(s) brown lentils about 2 cups
2 small sweet potatoes, peeled and cut into cubes
2 c fresh spinach
1 tsp powder cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1 tsp of crushed cayenne pepper (more if you like heat)
1 onion chopped
3 clove garlic chopped or minced
1 serrano chile (optional)
2 carrots diced or cut round
2 stalk(s) of celery diced
2 box (32 fl oz) boxes of vegetable stock
1 can(s) (28 oz) large can diced tomatoes with green chiles
2 c water
1 Tbsp olive oil, extra virgin
salt & black pepper to taste

Steps:

1. In a large stockpot, heat the olive oil saute the onion and garlic over medium heat until it turns translucent.
2. Add the carrots, celery and Serrano Chile and continue to saute for 5 minutes.
3. Rinse the lentils until the water runs clean. Add the lentils to the pot, dry spices and stir.
4. Add the diced tomatoes, the vegetable broth, bay leaves and stir.
5. Turn up the heat to bring the mixture to a boil and then reduce the hear to medium; add the sweet potatoes and let it simmer for 35 to 40 minutes or until it has thickened considerably and the lentils are tender.
6. Once the lentils have attained their desired softness and you are ready to serve, add the spinach. I prefer to add the spinach leaves whole, since spinach shrinks when its cooked, so chopping is not necessary.
7. Adjust seasoning with salt and pepper if necessary and stir. Remove bay leaves and serve warm.
8. Enjoy my friends!