Lentil-Sweet Potato Soup with Spinach and Sage

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is similarly sweet and nutritious, while regular potatoes are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for cooking.

Coarsely chop the spinach.

Cut the sweet potato into a half inch dice.

Coarsely chop the leek.

Smash and chop the garlic.

Quarter the cherry or teardrop tomatoes.

Heat a little extra virgin Greek olive oil in a wide pot.

Cook the leeks covered to steam in the oil over medium heat for about 6 minutes or until soft.

Stir in the garlic.

Add the lentils and stir to coat in the olive oil.

Stir in the tomatoes.

Add the sage and bay leaf.

Add the sweet potatoes next and enough water to cover by about one and a half inches.

Cover and cook for about 40 minutes, adding more liquid as needed until the lentils and sweet potatoes are tender.

Remove the bay leaf.

Stir in the spinach and cook all together for about seven more minutes.

Season with sea salt and pepper.

Stir in the balsamic vinegar.

Drizzle in a few more tablespoons of extra virgin Greek olive oil.

Serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary