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Servings: 6

Servings: 6
Ingredients
  • 2 tablespoons vegetable oil
  • 3 medium carrots, cut into ½-inch pieces
  • 3 stalks celery, cut into ½-inch pieces
  • 3 leeks, halved lengthwise and cut into ½-inch pieces, rinsed and drained well  (white part only)
  • 1 4-inch piece ginger, peeled and finely grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 1 tablespoon dried pepper flakes
  • 3 cloves garlic, minced
  • 1 tablespoon Kosher salt
  • 6 cups beef stock
  • 3 cups sweet potato, cooked, peeled and mashed
  • ¾ cup dried yellow or red lentils
  • Juice of ½ lemon
  • ½ cup chopped fresh cilantro
  • 2 cups chopped baby spinach
  • Salt and pepper to taste
Steps
  1. Heat oil in a large stock pot over medium high heat.  Add carrots, celery, leeks, ginger, curry powder, coriander, pepper flakes, garlic and salt.  Cook, stirring frequently, until the leeks are translucent.
  2. Add the stock, sweet potato and lentils to the pot.  Bring to a boil, then reduce heat to low, and simmer, covered, for 1 hour.
  3. Turn off the heat under the pot and stir in the lemon juice, cilantro and spinach.  Taste to see if additional salt or pepper are desired.  Cover and allow to sit for 15 minutes before serving.
Notes
  • I freeze cooked, mashed sweet potato when they are on sale in the fall.  You could use canned sweet potatoes as given in the recipe.  If you have fresh sweet potatoes, peel and cut into ½ inch pieces and add with the other vegetables at the beginning of the recipe.
 

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