Potato Recipe ‹ Sweet Potato and Red Lentil Soup

A delicious, rich, and nutritious lentil soup, perfect for chilly fall evenings! Best served with a loaf of crusty French bread.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 large sweet potatoes, peeled and chopped
• 3 carrots, chopped
• 4 large cloves garlic, minced
• 1 tablespoon garam masala
• ¼ teaspoon seasoned salt
• ⅓ teaspoon cayenne pepper
• salt and ground black pepper to taste
• 2 (16 ounce) cans chicken broth
• 3 cups water
• 4 cups chopped fresh spinach
• 1 ½ cups red lentils

Cooking Directions

1. Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
2. Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

Nutrition Facts

• calories389.4
• carbohydrateContent68.3 g
• cholesterolContent3.8 mg
• fatContent5.9 g
• fiberContent21.7 g
• proteinContent17.3 g
• saturatedFatContent0.8 g
• sodiumContent943.4 mg
• sugarContent10.7 g