Lentil, Spinach, and Sweet Potato Soup

I made this soup last week. It is quite possibly the most delicious soup I’ve ever eaten. It’s chock full of healthy goodness as well, because of all the good-for-you ingredients. I also think it’s pretty, with the mix of bright green spinach and orange sweet potatoes. And unless, I’m being silly, I’m pretty sure this is also a 100% vegan recipe.

Ingredients:

olive oil

1 medium-sized yellow or Vidalia onion

3 cloves of garlic

1/2 a scallion

red pepper flakes to taste

1/2 teaspoon of cumin

1/2 teaspoon of yellow curry

1/2 teaspoon of paprika

3/4 of an inch peeled fresh ginger

32 oz. veggie broth

32. oz water

2 parsnips

3-4 carrots

1 large or 2 small sweet potatoes

2 large hand fulls of baby spinach

2 chopped tomatoes

2 bay leaves

teaspoon dried parsley

1 1/2 cups lentils

Sweat onions, garlic, and scallion in a little bit of oil at the bottom of a large pot. Once they’ve begun to sweat, add spices (not fresh ginger). Add chopped carrots, tomatoes, sweet potatoes, parsnips, bay leaves, and lentils. Pour in veggie broth and water.Throw in the whole piece of fresh ginger. Bring to a boil. Cover and let simmer for twenty to twenty-five minutes, until lentils and veggies are tender. Add tomatoes, spinach, and dried parsley. Simmer for a few more minutes and then serve.