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.
Cooking time35 min
Prep time20 min
Portions 6
Ingredients
- 2 tablespoons Country Crock® Plant Butter Sticks with Olive Oil
- 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
| Energy (kcal) | 207 kcal |
| Energy (kJ) | 865 kJ |
| Protein (g) | 11.9 g |
| Carbohydrate incl. fibre (g) | 38.4 g |
| Carbohydrate excl. fibre (g) | 30.9 g |
| Sugar (g) | 6.5 g |
| Fibre (g) | 7.5 g |
| Fat (g) | 1.5 g |
| Saturated fat (g) | 0.2 g |
| Unsaturated fat (g) | 1.1 g |
| Monounsaturated fat (g) | 0.4 g |
| Polyunsaturated fat (g) | 0.6 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 636 mg |
| Salt (g) | 1.59 g |
| Vitamin A (IU) | 9693 IU |
| Vitamin C (mg) | 9.9 mg |
| Calcium (mg) | 79 mg |
| Iron (mg) | 4.95 mg |
| Potassium (mg) | 654 mg |
Instructions
- 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.
- Add garlic and ginger and cook 1 minute. Add tomato paste, cumin, coriander, turmeric, paprika, smoked paprika and cinnamon. Cook 2 minutes, stirring frequently.
- 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.
- Stir in spinach and cook 1 minute or until wilted.
If you prefer a thinner consistency, stir in additional water or vegetable stock.
