Lentil & Sweet Potato Soup

Recipe from Time for Dinner (Chronicle Books)

Ingredients

1 sweet potato, peeled and cubed
½ onion, diced
1 stalk celery
1 tbs. olive oil
1 tsp. cumin
1 tsp. coriander
½ red bell pepper, diced
1 cup dry lentils
4 cups chicken broth
2 handfuls spinach leaves

Preparation

In a large stockpot, saute sweet potato with chopped onion and celery in olive oil and cook for 5 minutes. Add cumin, coriander, and red bell pepper. Stir in lentils and broth. Bring to a boil and reduce heat and simmer for 40 minutes. Stir in spinach leaves and continue cooking until spinach is wilted. Season to taste with salt and pepper.