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
- ¼ teaspoon seasoned salt
- salt and ground black pepper to taste
- 2 (16 ounce) cans chicken broth
- 3 cups water
- 4 cups chopped fresh spinach
- 1 ½ cups red lentils
Why This Recipe Is So Easy To Love
This soup is warm and comforting, with a nice balance of sweetness from the potatoes and earthiness from the lentils. It’s packed with nutrients and easy to make, perfect for busy weeknights or chilly days.
Cooking Pointers
- Rinse the lentils well to remove any dust or debris before cooking.
- Use vegetable broth instead of water for a richer flavor.
- Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Use vegetable broth instead of water for a richer flavor.
- Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Directions
Warm some olive oil in a pot over medium-low heat. Toss in the chopped onion and let it cook gently until it becomes soft and translucent, which should take about 5 minutes. Next, add the sweet potatoes, carrots, minced garlic, garam masala, seasoned salt, cayenne, regular salt, and pepper. Stir everything together and let it cook for another 5 minutes so the spices can get to know the veggies. Pour in the broth and water, then bring the mixture up to a boil. Let it cook for around 10 minutes to let the flavors meld. After that, add the spinach and lentils, bring it back to a boil, then lower the heat and let it simmer gently until the lentils are tender, about 15 to 20 minutes.
Serving Options
Serve the soup hot with a sprinkle of fresh herbs like cilantro or parsley. It pairs well with crusty bread or a simple green salad for a complete meal.
Storage & Reheating
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if it has thickened.
Frequently Asked Questions
Can I make this soup vegetarian or vegan?
Yes, simply replace the chicken broth with vegetable broth to make it vegetarian or vegan.
Do I need to soak the red lentils before cooking?
No, red lentils cook quickly and do not require soaking.
Can I use dried spinach instead of fresh?
Fresh spinach is best for texture and flavor, but you can use dried spinach; just add it earlier and adjust the liquid.
How spicy is this soup?
It has a mild warmth from garam masala and a touch of cayenne, but you can adjust the spices to your taste.
Can I freeze leftovers?
Yes, this soup freezes well. Cool completely before freezing in airtight containers.
What can I substitute if I don’t have garam masala?
You can use a mix of cumin, coriander, cinnamon, and cardamom as a substitute.
How thick is the soup supposed to be?
It should be moderately thick but still a bit soupy; adjust by adding more water or broth if needed.
Can I add other vegetables to this recipe?
Yes, vegetables like celery, bell peppers, or zucchini can be added based on your preference.
