In a large heavy bottom pot, heat
Olive Oil (2 Tbsp)
over medium-high heat and sauté the
Garlic (4 cloves)
Celery (1 stalk)
until softened, about 4-5 minutes.
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)
Ground Black Pepper (1/2 tsp)
. Cook for 1-2 minutes until vegetables are evenly coated.
Brown Lentils (1 can)
to the pot, along with
Vegetable Broth (4 cups)
, 1 Tbsp of
Lemon Juice (1)
Bay Leaves (2)
Reduce the heat to low, cover, and simmer for 15-20 minutes until the sweet potatoes are cooked through.
Fresh Spinach (2 cups)
and cook for 2-3 minutes until wilted.
Remove the lid and take out the bay leaf. Serve with
Fresh Parsley (to taste)