Sweet Potato and Red Lentil Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 large sweet potatoes, peeled and chopped
• 3 carrots, chopped
• 4 large cloves garlic, minced
• 1 tablespoon garam masala
• 0.25 teaspoon seasoned salt
• 0.13 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 2 (16 ounce) cans chicken broth
• 3 cups water
• 4 cups chopped fresh spinach
• 1.5 cups red lentils

Instructions

1. Heat olive oil in a large pot over medium-low heat. Add chopped onion and cook until translucent, approximately 5 minutes. Add diced sweet potatoes, carrots, minced garlic, garam masala, seasoned salt, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, for about 5 minutes. Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce heat and cook for about 10 minutes to allow the flavors to develop.
2. Stir in the fresh spinach and red lentils; bring back to a boil. Reduce the heat to low, cover, and simmer gently until the lentils are tender and the soup has thickened, about 15 to 20 minutes.

Nutrition

• Calories: 389 kcal
• Fat Content: 6 g
• Fiber Content: 22 g
• Sugar Content: 11 g
• Sodium Content: 943 mg
• Protein Content: 17 g
• Cholesterol Content: 4 mg
• Carbohydrate Content: 68 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g