what you need:
- 2 tbsp olive oil
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 2 cups shredded carrots or chopped carrots
- 1 1/2 cups sweet potatoes cubbed
- about 6 cups chicken broth
- 1 cup washed and drained lentils
- 1 ½ cups chopped spinach (fresh or frozen)
- 1 can diced tomatoes
- 2 tablespoons dried parsley or better yet "Persillade à La Provençale"
- salt and pepper to taste
Notes:
- Increase amount of broth to your liking
- You can also add finely chopped zucchini and peas
what to do:
- Heat olive oil in a large pan, over medium heat.
- Saute onions and garlic.
- Add carrots and saute.
- Add broth, diced tomatoes (with the juices) and lentils. Let it boil and simmer for 10 minutes.
- Add sweet potatoes, spinach and parsley (or persillade), let it boil, then simmer for 10 more minutes.
- Before serving taste for salt and pepper.
