Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (diced)
  • 2 ribs celery (diced)
  • 3 cloves garlic (minced)
  • 6 cups chicken stock/broth (or vegetable broth)
  • 2 sweet potatoes (diced)
  • 1 lb brown lentils (sorted through and rinsed)
  • 28 oz. canned diced tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • kosher salt (to taste)
  • black pepper (to taste)
  • 5 oz. baby spinach
  • 1/4 cup red wine vinegar

Instruction

  • In a large pot, sauté the onion and celery in the olive oil (2 tablespoons) over medium-high heat until tender and starting to brown (about 3 minutes).
  • Add garlic; sauté until fragrant (about 1 minute).
  • Add the chicken broth (6 cups), diced sweet potatoes, lentils, tomatoes, and spices. Bring to a boil, turn heat down, cover, and simmer on low for approximately 30 minutes (or until lentils and sweet potatoes are tender).
  • Using a potato masher, mash soup a few times in order to thicken it.
  • Stir in the spinach and allow to wilt. Stir in the vinegar and serve.