Cozy up with sweet potato lentil soup to beat the May chill

The weather in May isn’t treating us kindly, so if you’re looking for a warming soup made from simple ingredients, you’ve come to the right place. This dish is filling, aromatic, and full of ingredients you can easily find in any store. Sweet potato, red lentils, and spices create a delicious, slightly spicy combination. The soup is also great for vegetarians—skip the chorizo or replace it with your favorite plant-based option. Below, I reveal the entire recipe.

If you want the soup to be creamier, you can partially or fully blend it before adding the spinach. In the vegetarian version, you can successfully replace chorizo with sautéed tofu or roasted pumpkin seeds. It will be just as delicious and distinctive. And if there’s any leftover, you don’t have to worry about wasting food. From experience, I know this soup tastes even better reheated the next day.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 sweet potato
• 3 ounces red lentils
• 1 quart broth
• 1 can of chopped tomatoes
• 2 ounces spinach
• about 4 ounces of chorizo
• 2 cloves of garlic
• 1 teaspoon turmeric
• half a teaspoon of cumin
• 1 teaspoon paprika powder
• a pinch of hot pepper
• salt and pepper to taste

Instructions:

1. In a large pot, heat the butter with olive oil. Add minced garlic and peeled, diced sweet potato. Sauté for about 3 minutes, stirring occasionally.
2. Add red lentils and pour in the broth. Bring the mixture to a boil.
3. Add turmeric, paprika, a pinch of hot pepper, and salt and pepper to taste.
4. Cover the pot and cook for 10-15 minutes until the lentils are soft.
5. Add the canned tomatoes (with juice) and simmer, covered, for another 10 minutes.
6. Add fresh spinach and mix thoroughly. Cook for another 1-2 minutes until the leaves wilt.
7. In a dry pan, sauté the diced chorizo until crispy.
8. Serve the soup hot, with sautéed meat added if you prefer the vegetarian version.