Lentil, Sweet Potato and Spinach Soup

Name: Lentil, Sweet Potato and Spinach Soup
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6
Cuisine: Indian
Ingredients: 8 pieces Bay Leaves (8 whole bay leaves); 1 bunch Carrot (bunch of carrots, cut up); 1 pinch Cumin Powder (pinch of cumin); 1 pinch Curry Powder (pinch of curry powder); 1 clove Garlic (1 clove garlic); 2 cup Lentils (2 cups of dry lentils); 1 pinch Black Peppercorns (pinch of pepper); 1 pinch Fine Sea Salt (pinch of sea salt); 1 bunch Spinach (bunch of spinach); 1 piece Sweet Potato (1 whole sweet potato, chopped up); 2 cup Water (2 cups water); 1 piece Yellow Onion (1 yellow onion, chopped up)

120 minIndian

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Let the dry beans soak for a 2-3 hours before you start the soup. When ready to cook, pour the water in a pot, let boil and add the onions and garlic.
2Add the lentils, peanut butter, and bay leaves when the water comes to a steady boil. Cover the pot and cut up the potatoes and carrots.
3Let the lentils cook for an hour or so, checking on it periodically (adding water is common). Then add the potatoes and carrots, along with various seasonings (curry, salt, pepper and cumin) and cover. Make sure to taste as go and let cook for about another 45 minutes to an hour. Turn off the flame and place a bunch of fresh spinach on the bottom of a bowl, pour in the soup and enjoy!