Red lentils, sweet potato and spinach soup is one of my favorites and I was just waiting for the colder weather to cook it again. Its bright color doesn’t come from the lentils or sweet potato, it is given by a spice, turmeric. —Paula | my common table
4 to 6
large onion, diced
garlic cloves, sliced
sweet potato, peeled and diced
red lentils, washed
vegetable stock (or water)
Salt and freshly ground black pepper, to taste
In This Recipe
Heat the olive oil in a large pan and add the onion and garlic. Cook over medium heat for 3 to 4 minutes, without burning the garlic and stirring occasionally.
Add the cumin and turmeric and cook for 1 minute, stirring constantly. Then add the sweet potato and tomatoes, including their juice. Mash the tomatoes slightly with a wooden spoon. Cook for 5 minutes, stirring occasionally.
Add the lentils, vegetable stock or water, and coconut milk. Bring to a boil and then cook over low heat for 20 minutes.
Use a hand blender to puree the soup. Taste it, rectify the salt and season with freshly ground black pepper. Add the spinach and let it rest, with the lid on, until wilted. Serve hot.