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recipe image Red Lentil, Sweet Potato and Spinach 'Stoup'

Red Lentil, Sweet Potato and Spinach 'Stoup'

Red Lentil, Sweet Potato and Spinach 'Stoup'

Not quite a stew but too rich and hearty to be just a soup, our recipe for Red Lentil, Sweet Potato and Spinach 'Stoup' is delicious and satisfying and it cooks in no time thanks to quick-cooking red lentils. Don't let the ingredient list scare you off. Most are just spices that need to be measured out. This 'Stoup' makes a fairly large batch but it's perfect for freezing in containers for those busy nights when you need something quick and delicious.

Not quite a stew but too rich and hearty to be just a soup, our recipe for Red Lentil, Sweet Potato and Spinach 'Stoup' is delicious and satisfying and it cooks in no time thanks to quick-cooking red lentils. Don't let the ingredient list scare you off. Most are just spices that need to be measured out. This 'Stoup' makes a fairly large batch but it's perfect for freezing in containers for those busy nights when you need something quick and delicious.

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  • Preparation timePrep time20 min
  • Cooking timeCooking time35 min
  • ServingsPortions6

Ingredients

  • 2 tablespoons Country Crock® Plant Butter Sticks with Olive Oil olive oil butter sticks
  • 1 large sweet onion, chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 teaspoon salt
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 4 cups vegetable stock
  • 2 cups water
  • 1 large sweet potato, peeled and diced into 1/2-inch pieces (about 3 cups)
  • 1 cup red lentils
  • 1 package (6 ounces) baby spinach

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Heat Country Crock Plant Butter in a large pot over medium-high heat. Add onion, carrot and celery and salt and cook 6 minutes or until tender.
      2. Add garlic and ginger and cook 1 minute. Add tomato paste, cumin, coriander, turmeric, paprika, smoked paprika and cinnamon. Cook 2 minutes, stirring frequently.
      3. Stir in vegetable stock, water, sweet potatoes and lentils and bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, 25 minutes or until sweet potatoes and lentils are tender.
      4. Stir in spinach and cook 1 minute or until wilted.
      If you prefer a thinner consistency, stir in additional water or vegetable stock.

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