Loaded Lentils

This delicious soup reminds me more of a stew rather than a soup. Packed with so much goodness, I can hardly stand it! So tasty. So nourishing. Ugh! I love it. Lentil soup is one of my favorites. I have been fighting a nasty virus and this dish is exactly what I’ve needed. Hippocrates hit the nail on the head: “Let food be thy medicine.” Lentils are rich in many vitamins and minerals, but are known for their high amounts of protein, fiber, folate, and iron. I’m all about a high-protein diet and 1 cup of cooked lentils contains 18 grams of protein! And did I mention that lentils are probably the easiest food to make AND super inexpensive? There is, however, one minor downside to this amazing little bean…

The high fiber content will definitely get your digestive track moving so, you know, beware. Let’s just say I wouldn’t eat a bowl of lentils before going on a date.

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Sweet potatoes, carrots, celery, kale, spinach, tomatoes, garlic, onions… this soup has got it going on!

Please note that this recipe makes a decent amount of lentils! Sam and I will be eating this for the next month… just kidding. But definitely for the next week!

I hope you enjoy this recipe! Let me know what you think in the comments below and make sure to tag #LavenderLists if you make it!


À demain

xo, Ashley

Lentil Soup with Sweet Potatoes, Kale, & Spinach
Serves 10
A nutrient powerhouse soup that is perfect for any time of the year!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
  1. 1 onion, chopped
  2. 4 cloves garlic, minced
  3. 2 carrots, diced
  4. 3 celery stalks, diced
  5. 2 sweet potatoes, peeled and diced
  6. 2 1/2 cups lentils (green or brown)
  7. 2 (15 oz.) cans diced tomatoes, or fresh
  8. 2 cups fresh kale, chopped
  9. 2 cups fresh spinach, chopped
  10. 4 cups vegetable broth
  11. 2 cups water
  12. 1 Tablespoon olive oil
  13. 1 teaspoon dried thyme
  14. 1 Tablespoon fresh rosemary, chopped
  15. Salt and pepper, to taste
  1. In a large stockpot, heat the olive oil. Add the onion, garlic, and sauté.
  2. Dice carrots, celery, and potatoes - then add them to the pot. Cook until vegetables soften a bit, about 5-7 minutes.
  3. Rinse lentils and then stir in with tomatoes, vegetable broth, and water. Add kale, rosemary, and thyme. Season with salt and pepper.
  4. Cook on medium-low heat for about 40-45 minutes, or until lentils are thoroughly cooked.
  5. Add fresh spinach and serve!
  1. If you're looking for a bit of spiciness, try adding red pepper flakes!
  2. Sausage is an amazing addition to this soup! I love using spicy chicken sausage.
  3. Sourdough toast goes really well on the side.
Ashley Ellen Howard http://aehoward.com/

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