• 1 small yellow onion, diced
  • 2–3 cloves of garlic, minced
  • ½ tablespoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 1 cup (190g) dry brown lentils
  • 2 large sweet potatoes, peeled and cubes (4–5 cups; 617 g)
  • 6 cups low-sodium vegetable broth
  • 2 ounces (57 g) baby spinach
  • Salt and Black pepper, to taste


  1. Bring a large pot to medium heat and add a splash of neutral cooking oil or vegetable broth. Add the onion and garlic and sauté until translucent, 3 to 5 minutes. Add the rosemary, thyme, and black pepper to taste, then sauté for an additional 1 to 2 minutes
  2. Next, add the lentils, sweet potatoes, and vegetable broth to the pot. Stir and bring to a boil over high heat, then cover and let simmer on medium-low heat for 20-30 minutes, until the lentils are fully cooked. Turn off the heat, then stir in the spinach until wilted.
  3. Season with salt and pepper to taste, then serve warm. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.