Night Before A Big Test Soup: Spinach, Yam and Lentil Soup

Until recently, I did my best to keep my ‘blog life’ and my ‘real life’ separate,  in their own little compartments. But I’m realizing that as the blog becomes a bigger part of my life, it’s impossible. So here I am – where my ‘real life’ and ‘blog life’ intersect. 3 days before the adult version of a Big Test, the Very Big Day for my career which I’ve been working towards for the last 8 months… and I’m filled with a mixture of excitement, anxiety and indigestion.

Spinach, Yam and Lentil Soup… for the night before the big test!

It’s taken me back to my school days and the nerves that came along with any big exam or project. I have fond memories of the dinner the night before any of these big events – my mom would prepare something (typically soup) containing lentils. Because any Persian can tell you – lentils (or adas as they’re called in Farsi) – makes you smarter!

Spinach, Yam and Lentil Soup – Vegetarian, hearty and super healthy!

So as I prepare for the big day, I wanted to make a meal that would help me stay sharp and well-fueled. Hey – every little bit helps! This ‘Night Before A Big Test Soup’ contains all sorts of things that are colorful, delicious, warming but most importantly help power your brain and nourish your body.

Don’t let the fact that this soup is vegetarian fool you – the lentils, yam, spinach and beans are all packed with protein, potassium and vitamins that will give you energy, increase mental sharpness and generally keep your body humming. The lime juice adds just the right amount of zing to bring out all the flavors. This one-pot meal will keep you happy in every way!

Spinach, Yam and Lentil Soup – seasonal and beautiful!

While the soup alone won’t ensure my ‘big test’ goes well, it will help keep me sharp and happy after months of preparation! Wish me luck 🙂

Spinach, Yam and Lentil Soup

 

Author: Ahu Shahrabani

Recipe type: Entree

Cuisine: Mediterranean

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Print

A hearty, vegetarian soup filled with a colorful array of veggies that will keep your mind sharp and your energy up!

Ingredients

• 4 cups vegetable stock
• 2 yams, washed and cut to a large dice
• 1 medium white onion, diced
• 1 can red kidney beans, rinsed
• 1 can crushed tomatoes
• 1 10-oz package frozen spinach
• ⅓ cup of lentils, rinsed
• 1 bunch curley parsley, washed and chopped
• 2 limes
• 1 clove of garlic, minced
• 1 teaspoon turmeric
• 2 tablespoons butter
• salt and pepper to taste

Instructions

1. In a large stockpot, melt the butter and toss in the diced onions, minced garlic, turmeric and a ½ teaspoon each of salt and pepper.
2. Saute for 2-3 minutes on medium-high until the onions are translucent.
3. Turn off the heat and toss in the chopped yams and rinsed lentils. Pour the stock over and cook over medium-low for 20 minutes.
4. Add in the spinach (just throw it straight in), beans, tomatoes and juice of 2 limes and cook for another 20 minutes.
5. You're almost done! Toss in the parsley and give it a big stir. Taste your soup and add in more salt and pepper as needed.
6. Simmer another 5 minutes, then enjoy!

Wordpress Recipe Plugin by EasyRecipe

3.2.2802