1-Pot Lentil, Potato and Spinach Soup (video)

Hiya Gorgeous!

Are you ready for Spring? I am too! Winter is a wonderful time to curl up with a warm blanket and a good book. But these cold weeks and the lack of sunshine can lead to feelings of sadness and depression. I’ve covered this topic before—I know from personal experience what a struggle Seasonal Affective Disorder (SAD) can be!

With lifting your spirits in mind, I have an exciting new recipe to share with you this Test Kitchen Tuesday! I believe food is our medicine—and what better way to fuel our bodies than with a soup that’s easy, convenient, and jam-packed with nutrients and minerals? Lentils and spinach are two super-star ingredients when it comes to fighting the wintertime blues—and this soup is packed with ‘em!

Do yourself a favor and check out this delicious and tasty Test Kitchen Tuesday creation:

1-Pot Lentil, Potato and Spinach Soup

This recipe is the BEST soup I’ve ever had in my life! It’s the perfect dish to make and enjoy throughout the week. And don’t be stingy—share this with your family and friends too!

Hit play to see just how easy it is to whip up this hearty, soulful soup!

1-Pot Lentil, Potato and Spinach Soup

Serves 4-6

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 medium Yukon gold or sweet potatoes, diced (approximately 2 cups)
1 bay leaf
1 tablespoon tomato paste
1 cup dried brown or green lentils, rinsed and drained
6 cups low-sodium vegetable stock
4 cups fresh spinach, tightly packed
1 teaspoon red wine vinegar

1. In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add onion, garlic, carrot, salt, and pepper and cook, stirring often, for 3 minutes, or until onion is translucent and carrots are slightly softened.

2. Add Yukon gold potatoes, bay leaf, tomato paste, lentils, and vegetable stock and stir to combine. Increase heat to high to bring to a boil. Immediately reduce heat to medium-low and let simmer, partially covered, for 40-45 minutes, or until lentils and potatoes are tender and cooked through.

3. Remove from heat and remove bay leaf with a slotted spoon. Add spinach and red wine vinegar. Stir until spinach has completely wilted. Season to taste with additional salt and pepper, if needed. Serve immediately.

Notes: If you and your crew don’t gobble up the whole pot of soup right away, it will keep in the fridge for 5 days. Or, split it into convenient meal-sized portions and freeze for up to a month!

And I’d love to see your soup!

Post your pics on Instagram or Facebook with #testkitchentuesday and tag me at @crazysexykris. I’ll be sharing my favorite snapshots with our spectacular community!

And finally, a very special thanks to our talented Chef Lauren and the rest of the test kitchen crew for helping to create this delicious soup!

Your turn: What’s your favorite soup recipe? I’d love to know what you’re cooking up at home!

Peace and soup,

Kris Carr

P.S. Join me for a Crazy Sexy Reset!

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