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.
