Sweet Potato Lentil Tortilla Soup
Smoky and savory with just a hint of heat is the best way to describe this cozy sweet potato lentil tortilla soup!
Yield: 6 servings
  • 1 cup black lentils
  • 1 tbsp olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic
  • 2 medium sweet potatoes, peeled and coarsely chopped
  • 1 tbsp ancho chili powder
  • 2 tsp smoked paprika
  • salt and black pepper, to taste
  • 2 (28 oz) cans whole peeled tomatoes
  • 4 cups vegetable broth
  • 2 tbsp unsalted butter
  • 1 lb baby spinach
  • avocado, cotija cheese, and tortilla chips to garnish
  1. Cook the lentils according to package directions, until tender. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, garlic, and salt to season. Saute until tender, about 5 minutes. Stir in the sweet potatoes and spices. Saute for 2-3 minutes, or until spices are fragrant. Add the tomatoes, halving the whole tomatoes as you add them to the pot, along with their liquid. Add the vegetable broth and bring to a boil over high heat. Lower heat and let simmer for 30 minutes, until everything is softened.
  3. Using an immersion blender, puree the soup until smooth. Stir in the butter, spinach, and lentils. Return the soup to a simmer and cook for 1-2 minutes, or until spinach is wilted. Season to taste with salt and black pepper. Serve topped with handfuls of diced avocado, grated cotija cheese, and/or tortilla chips.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/12/sweet-potato-lentil-tortilla-soup.html