INGREDIENTS
14 ozs
canned tomatoes
1 large
celery stalk
1 cup
dried green lentils
4
garlic cloves
1 tsp
ground cumin
2 tsps
olive oil
1 tsp
paprika
1/2 tsp
red pepper flakes
1/2 tsp
salt
4 servings
salt and pepper
4 cups
spinach leaves
3/4 lb
sweet potato
3 1/2 cups
vegetable broth
1 cup
water
1/2
yellow onion