Spinach, Yam and Lentil Soup
Author: Ahu Shahrabani
Recipe type: Entree
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 4 cups vegetable stock
- 2 yams, washed and cut to a large dice
- 1 medium white onion, diced
- 1 can red kidney beans, rinsed
- 1 can crushed tomatoes
- 1 10-oz package frozen spinach
- ⅓ cup of lentils, rinsed
- 1 bunch curley parsley, washed and chopped
- 2 limes
- 1 clove of garlic, minced
- 1 teaspoon turmeric
- 2 tablespoons butter
- salt and pepper to taste
- In a large stockpot, melt the butter and toss in the diced onions, minced garlic, turmeric and a ½ teaspoon each of salt and pepper.
- Saute for 2-3 minutes on medium-high until the onions are translucent.
- Turn off the heat and toss in the chopped yams and rinsed lentils. Pour the stock over and cook over medium-low for 20 minutes.
- Add in the spinach (just throw it straight in), beans, tomatoes and juice of 2 limes and cook for another 20 minutes.
- You're almost done! Toss in the parsley and give it a big stir. Taste your soup and add in more salt and pepper as needed.
- Simmer another 5 minutes, then enjoy!
Recipe by Ahu Eats at https://www.ahueats.com/2014/11/big-test-soup-spinach-yam-lentil-soup.html
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