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Serves about 6-8
1 large sweet potato
3-4 cloves garlic
15 oz. can diced tomatoes
1 1/2 heaping cups dry red lentils
4 cups vegetable broth
2 cups water
2 tsp. cumin
1 1/2 tsp. smoked paprika
Salt to taste
Dice onion and carrot.
In a stockpot over medium heat, saute onion and carrot for about 7 minutes.
Meanwhile, mince garlic and peel and dice sweet potato.
Add cumin, paprika, garlic, and sweet potato to stockpot. Cook 1 minute.
Add diced tomatoes, vegetable broth, water, and lentils. Increase heat to med-high.
When it begins to boil, cover, and reduce heat to low.
Simmer for about 20 minutes or until lentils are cooked. If adding spinach, stir in at the end.