Lemony Lentil Soup with Spinach and Sweet Potatoes

Name: Lemony Lentil Soup with Spinach and Sweet Potatoes Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp. olive oil; 1 medium carrot peeled and chopped; 1 medium stalk of celery chopped; 1/2 small onion chopped; 2 cloves of garlic minced; 1 medium sweet potato cubed; 1 cup of lentils (prefer brown due to texture but red works just fine); 4 cups of stock (chicken or vegetable work best); 1 cup baby spinach leaves; Juice of 1 lemon; Salt and pepper to taste

(1)

Minutes to Prepare: 5
Minutes to Cook: 35

Number of Servings: 4

Ingredients

2 tsp. olive oil1 medium carrot, peeled and chopped1 medium stalk of celery, chopped1/2 small onion, chopped2 cloves of garlic, minced1 medium sweet potato, cubed1 cup of lentils (prefer brown due to texture but red works just fine)4 cups of stock (chicken or vegetable work best)1 cup baby spinach leavesJuice of 1 lemonSalt and pepper to taste

Directions

Makes 4 1-1/2 cup servings

Heat olive oil in a Dutch oven on Med-High heat.
Add onion, garlic, carrots, celery and stir. Cook until vegetables are tender.
Add sweet potatoes, lentils and stock, stir and bring to a boil.
Cover and reduce heat to simmer for 30 minutes or until lentils are soft.
Stir in baby spinach leaves and lemon juice.
Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user JMKERR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 199.7
Total Fat: 5.5 g
Cholesterol: 7.2 mg
Sodium: 372.2 mg
Total Carbs: 26.9 g
Dietary Fiber: 5.4 g
Protein: 11.5 g

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Member Reviews

CROTHERSY1
This looks like one I followed from a magazine- at least the ingredient list, and it was great! Mine did not involve sweet potatoes, though, as the title and directions say. - 4/14/10