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

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

  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.