Sweet Potato, Spinach & Lentil Stoup

Whatever your personal feelings might be re: Rachael Ray, particularly some of the nicknames and abbreviations she comes up with, honestly, I think this fits into the RayRay-invented category known as “stoup”, somewhere between a stew and a soup. Thinner than the former, thicker than the latter. What’s better than that for the beginning of October? This happens to be packed with nutrients, to boot. Make a double patch and throw some in the freezer (if you can stand to not gobble it all up the next day, as we did)!


1 tablespoon olive oil
1 large onion, diced
2 stalks celery, sliced
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon salt (or more to taste)
2 teaspoons basil
1 teaspoon oregano
2 cups red lentils
6 cups vegetable broth
4  cups water
about 2 pounds sweet potatoes, scrubbed and diced (you can peel them if you want, but I didn’t)
2 large carrots, sliced
2 cups baby spinach leaves
freshly ground black pepper to taste

Sauté onions in oil over medium heat until beginning to soften. Add garlic and saute briefly. Add all other ingredients except carrots, potatoes, and spinach. Bring to a boil and simmer for 45 minutes, then add potatoes and carrots and reduce to a simmer for another 15 minutes. Add spinach and simmer again for an additional 15. Finish with fresh pepper to taste, and additional salt as desired.

— posted by Anne


  1. says

    What a coincidence! I just made a similar soup last night because these were the only ingredients in my fridge: lentils, sweet potato, and spinach. I used green lentils though. Tasted great and very cheap.

  2. says

    I wouldn’t have thought of combining sweet potatoes and lentils….but it looks yummy. And the recipe sounds good. Will give it a try, since my family’s in the mood for soup now that the days are getting chilly.

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