Yields 8 servings
1 onion diced
1 sweet potato peeled and diced
2 cups brown dry lentils (rinsed)
1 container fresh baby spinach
1 tsp. sea salt
1 tsp. olive oil
2 teaspoons ground cumin
½ teaspoon oregano
2 quarts of water (or low sodium vegetable or chicken stock)
1/8 tsp. black pepper
Shaved Parmesan (garnishment)
In a sauté pan add 1 teaspoon olive oil, when hot, add onion, sweet potato, cumin, oregano, and pinch of salt. Cook over medium heat 8-10 minutes, stirring frequently to prevent burning, adjust heat as needed.
Add lentils, and entire contents of sauté pan to a large stock pot. Add 2 quarts of water and 1 teaspoon of salt (if using stock, decrease this amount to ½ teaspoon), and ground black pepper (approx. 1/8 teaspoon).
Bring to a boil and cook uncovered until lentils are tender, approx. 30 minutes.
When lentils are cooked and potatoes are soft, add entire container of spinach and stir until just wilted.
Garnish with shaved parmesan over tops of bowls, if desired.