Ingredients

• 1 cup dry lentils rinsed & drained
• 1 yellow onion peeled & finely chopped
• 1 sweet potato large, peeled & chopped into small cubes
• 2 carrots peeled and sliced
• 6 cups vegetable broth
• 2 tbsp olive oil
• 3 garlic cloves minced
• 1 cup fresh spinach roughly chopped
• 2 tomatoes chopped
• ½ tsp smoked paprika
• 4 bay leaves
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp dried oregano
• ¼ cup fresh parsley chopped

Directions

• Heat the olive oil in a large pot and add the sliced carrots. Sauté until slightly golden and softened, about 4-5 minutes.
• Add the onion and garlic and continue cooking for another 4-5 minutes. Until onion begins to soften and turn translucent.
• Add the chopped tomatoes and bay leaves. Cook for another 3-5 minutes.
• Add the sweet potato, fresh spinach leaves, lentils, smoked paprika, dried oregano, fresh parsley and vegetable broth.
• Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.

Notes

• 10-1-25 1/2 Recipe
• I Added
• Cumin
• Deggi Mirch

Photos