Cooking Instructions
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Step 1
In a large heavy bottom pot, heat
Olive Oil (2 Tbsp)
over medium-high heat and sauté the
Onion (1)
,
Garlic (4 cloves)
,
Celery (1 stalk)
, and
Carrots (2)
until softened, about 4-5 minutes.
Step 2
Once softened, add in the
Sweet Potato (1)
,
Smoked Paprika (1 tsp)
,
Italian Seasoning (1 Tbsp)
,
Tomato Paste (1 Tbsp)
,
Crushed Red Pepper Flakes (1 tsp)
,
Canned Chopped Tomatoes (2 cups)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Cook for 1-2 minutes until vegetables are evenly coated.
Step 3
Next, add
Brown Lentils (1 can)
to the pot, along with
Vegetable Broth (4 cups)
, 1 Tbsp of
Lemon Juice (1)
, and
Bay Leaves (2)
.
Step 4
Reduce the heat to low, cover, and simmer for 15-20 minutes until the sweet potatoes are cooked through.
Step 5
Add in
Fresh Spinach (2 cups)
and cook for 2-3 minutes until wilted.
Step 6
Remove the lid and take out the bay leaf. Serve with
Fresh Parsley (to taste)
.
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