Description
The heat from the chipotles contrasted with the sweetness from the potatoes and the savory flavor of the lentils make this a dish satisfying warm dish.
Ingredients
Scale
servings
- 1 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 teaspoon cumin
- 2 medium carrots, chopped
- 1 cup celery sliced
- 1 cup French lentils or regular green or brown (I like the French ones because they are a little more delicate)
- 6 cups water
- 1–2 dried chipotle chilies
- 2 tablespoon tomato paste
- 1 bay leaf
- 2 cup sweet potatoes peeled and cut into 1½ inch chunks
- 4 cups spinach coarsely chopped
- Celtic sea salt
- Lime wedges for serving
Instructions
- Heat a large heavy soup pot. Add oil and onion. Sauté on medium low until the onion softens about 5 minutes.
- Add garlic and sprinkle with salt. Cook, stirring about 1 minute until the garlic is fragrant.
- Add the cumin, carrots and celery. Stir together, cook for 2 minutes.
- Add the lentils, water, chipotles, tomato paste, and bay leaf.
- Bring to a boil, cover and reduce heat to simmer 30 minutes until the lentils are almost tender.
- Add the sweet potatoes cook 5-10 minutes until potatoes are beginning to get tender.
- Add the spinach stir to wilt the spinach. Remove from the heat.
- Taste for seasoning.
- Remove the chipotle chiles and bay leaf.
- Serve in bowls with lime wedges.
- This dish will keep in the refrigerator for about 4 days. It is a great instant supper with salad.
- Prep Time: 20
- Cook Time: 40
- Category: Soup
- Cuisine: Healthy, Vegan, Gluten Free, Diary Free