Spinach, Yam and Lentil Soup
Author: 
Recipe type: Entree
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A hearty, vegetarian soup filled with a colorful array of veggies that will keep your mind sharp and your energy up!
Ingredients
  • 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
Instructions
  1. 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.
  2. Saute for 2-3 minutes on medium-high until the onions are translucent.
  3. 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.
  4. Add in the spinach (just throw it straight in), beans, tomatoes and juice of 2 limes and cook for another 20 minutes.
  5. 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.
  6. 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