Indian Sweet Potato and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper! Ingredients:
1 tablespoon olive oil |
1 large onion, minced |
6 cloves garlic, minced |
2 pinches red pepper flakes |
1/2 teaspoon ground turmeric |
1 1/2 teaspoons garam masala |
1 cup lentils |
4 cups vegetable broth |
2 sweet potatoes, peeled and cut into 1/2-inch cubes |
4 cups chopped fresh spinach |
salt to taste (optional) |
Directions:
1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
2. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
3. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
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