Indian Sweet Potato and Lentil Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 361 Calories

Ingredients

• 1 tablespoon olive oil
• 1 large onion, minced
• ½ teaspoon ground turmeric
• 6 cloves garlic, minced
• 4 cups vegetable broth
• 1 pinch salt to taste
• 1 cup lentils
• 2 pinches red pepper flakes
• 1 ½ teaspoons garam masala
• 4 cups chopped fresh spinach
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes

Recipe Instructions

Step 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.

Step 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.

Step 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.