Lentil-Sweet Potato Soup with Spinach and Sage
Cozy Up with Lentil-Sweet Potato Soup with Spinach and Sage
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, nourishing bowl of soup to lift your spirits. This Lentil-Sweet Potato Soup with Spinach and Sage is packed with flavor, incredibly healthy, and surprisingly easy to make. It’s a Mediterranean-inspired delight that will become a staple in your fall and winter rotation.
This isn’t just another lentil soup; the sweetness of the sweet potato beautifully complements the earthy lentils, while the fresh spinach adds a vibrant burst of color and nutrients. The aromatic sage ties everything together, creating a truly comforting and satisfying meal. It’s perfect for a weeknight dinner, a cozy lunch, or even meal prepping for the week ahead.
Why You’ll Love This Soup:
- Healthy & Nutritious: Lentils are a fantastic source of protein and fiber, while sweet potatoes are loaded with Vitamin A. Spinach adds iron and other essential nutrients.
- Flavorful & Aromatic: The combination of sage, sweet potato, and lentils creates a complex and delicious flavor profile.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or a flavorful starter.
Tips for the Best Soup:
- Lentil Choice: Brown or green lentils work best in this recipe. Avoid red lentils, as they tend to break down and make the soup mushy.
- Sage Freshness: While dried sage is convenient, fresh sage will elevate the flavor even further. Use about 1 tablespoon of chopped fresh sage in place of the 1 teaspoon of dried.
- Broth Quality: Using a good quality vegetable broth will make a big difference in the overall flavor of the soup. Homemade is best, but a store-bought organic broth is a great alternative.
- Spice it Up: For a little extra heat, add a pinch of red pepper flakes to the soup.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegetarian and vegan.
Q: Can I use different vegetables?
A: Feel free to experiment! Carrots, celery, or kale would all be delicious additions.
Q: What does the lemon juice do?
A: The lemon juice brightens up the flavors and adds a lovely touch of acidity, balancing the sweetness of the sweet potato.
Lentil-Sweet Potato Soup with Spinach and Sage
Ingredients
- 1/2 cup extra virgin Greek olive oil
- 1 large leek trimmed and chopped
- 2 garlic cloves chopped
- 1 1/2 cups small brown or green lentils
- 1 1/2 cups teardrop or cherry tomatoes quartered
- 1 teaspoon dried sage
- 4 cups vegetable broth
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 5 oz spinach fresh
- 1 tablespoon lemon juice
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the leek and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the lentils, tomatoes, sage, broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils are tender.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Stir in the lemon juice and remaining olive oil. Taste and adjust seasonings as needed.
- Serve hot.
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