Safety-scanned gluten-free recipe
Lentil, Sweet Potato and Spinach Soup
If you have approximately 4 hours to spend in the kitchen, Lentil, Sweet Potato and Spinach Soup might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 6 and costs $1.0 per serving. One serving contains 304 calories, 20g of protein, and 1g of fat. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It works well as a reasonably priced main course. It is perfect for Autumn. Head to the store and pick up water, garlic, onion, and a few other things to make it today. With a spoonacular score of 92%, this dish is tremendous. Users who liked this recipe also liked Sweet Potato and Lentil Soup with Spinach, Sweet Potato, Spinach, And Lentil Stoup, and Spinach, sweet potato & lentil dhal.
Ingredients
Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.
Directions
- Let the dry beans soak for a 2-3 hours before you start the soup. When ready to cook, pour the water in a pot, let boil and add the onions and garlic.
- Add the lentils, peanut butter, and bay leaves when the water comes to a steady boil. Cover the pot and cut up the potatoes and carrots.
- Let the lentils cook for an hour or so, checking on it periodically (adding water is common). Then add the potatoes and carrots, along with various seasonings (curry, salt, pepper and cumin) and cover. Make sure to taste as go and let cook for about another 45 minutes to an hour. Turn off the flame and place a bunch of fresh spinach on the bottom of a bowl, pour in the soup and enjoy!
Nutrition
| Calories | 303.72 kcal |
|---|---|
| Fat | 1.11 g |
| Carbohydrates | 55.61 g |
| Protein | 19.52 g |
Cook alongside the community
Have a question about ingredients, substitutions, cross-contact, or making this recipe work for your household? Join the Gluten-Free Recipes group and learn from practical community experience.
Visit Gluten-Free RecipesSource: Spoonacular