Lentil, Sweet Potato and Spinach Soup


6 cups of water
1 whole sweet potato, chopped up
1 yellow onion, chopped up
bunch of carrots, cut up
1 tablespoon of smooth organic peanut butter (optional)
8 whole bay leaves
bunch of spinach
pinch of cumin
pinch of curry
pinch of pepper


Let 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. Add 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. Let 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!


Since I started this little blog, I wanted to learn more about soups and expand from my soupy routine (butternut squash, lentil, and white bean were my soupy norm). Since October of 2009, I have made a matzoh ball soup, a sweet potato/cranberry soup, and even a hummus soup (hooray for soupy); but despite the various new soups that I never thought I would create there are always the classics that I miss having on a regular basis. Low and behold, a rainy, dreary day hit NYC and all I wanted was a classic lentil soup. I added in some curry, sweet potatoes and peanut butter (yep, I said pb!) to change up some of the flavors (only slightly). The classic staples (bay leaves, carrots, onions, garlic, and of course lentil) was also used to create this old favorite. Sometimes an oldy, but a goodie is just enough. Enjoy!




Wednesday, April 28, 2010 - 5:52pm


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