Lentil, Sweet Potato And Spinach Soup – a delicious recipe with water, lentils, garlic, onion, carrots, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Let the dry beans soak for a 2-3 hours before you start the soup.
2
When ready to cook, pour the water in a pot, let boil and add the onions and garlic.
3
Add the lentils, peanut butter, and bay leaves when the water comes to a steady boil.
4
Cover the pot and cut up the potatoes and carrots.
5
Let the lentils cook for an hour or so, checking on it periodically (adding water is common).
6
Then add the potatoes and carrots, along with various seasonings (curry, salt, pepper and cumin) and cover.
7
Make sure to taste as go and let cook for about another 45 minutes to an hour.
8
Turn off the flame and place a bunch of fresh spinach on the bottom of a bowl, pour in the soup and enjoy!
284
kcal
Calories
7
g
Fat
44
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 6 cups water, 2 cups dry lentils, 1 teaspoon chopped garlic, 1 whole sweet potato chopped up, and more.
Yes, Lentil, Sweet Potato And Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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