Soup - Spinach, Lentils and Sweet Potato September 03 2015

It is almost Fall and I eat a lot of soups during fall and winter. Certainly, there are times when we all run out of ideas on making delicious soups to keep us warm, and here is one from my collection. This dark green thick soup has an added sweetness from sweet potato. If you make this amount, it will last you for a week.

Vegetarian
Serving Size: 4 to 6 servings
Keeps well in the refrigerator for 2 weeks.

Ingredients
4 Tablespoons unsalted butter (to make it vegan, use 4 Tablespoons olive oil instead)
6 black pepper corns
1 dried bay leaf (preferably Indian)
1 Tablespoon Rupen's Curry Mix OR (1 teaspoon garam masala powder AND 2 teaspoons curry powder)
1 cup thinly sliced red onions
1/2 cup orange/ French lentils
1 cup chopped spinach (I used frozen chopped spinach that I thawed)
1 cup sweet potato (peeled and diced)
1/2 cup chopped Roma tomato
3 cups water or vegetable stock
Salt to taste (at least 2 teaspoons)

Instructions

In a 5 qt sauce pan over medium heat, melt butter.
Add peppercorns and bay leaf, saute for a minute.
Add curry mix and red onions, mix. Cook for 2 minutes.
Add lentils and cook for 3 minutes. Stir once every minute.
Add spinach, sweet potato and tomato. Mix. Cook for 1 minute.
Add water or vegetable stock along with 1 teaspoon salt. Stir.
Reduce heat to low and cook covered for 30 minutes.
Using a strainer, pick up solids and puree the solids in the soup in a blender. Pour the puree back into the soup.
Taste the soup, and adjust salt, if needed. Serve.

Note: If the soup is too thick, feel free to add a cup of water.