Lentil and vegetable soup with crusty bread

1. Place a large pot over medium heat and spray with olive oil. Cook onion, celery and garlic and cook for 1-2 minutes, or until just softened.
2. Add the spices to the pan and cook for another 1-2 minutes until fragrant.
3. Add sweet potato, tomatoes, lentils, vegetable stock and water to the pot and bring to the boil. Reduce heat and simmer, partially covered, for 20-25 minutes or until sweet potato is tender, cooked through and soup has thickened. Stir through spinach.
4. Divide the soup between 4 bowls and serve with chopped parsley, cracked pepper and grainy bread.

Tips

• Check out Heart Foundation ‘Basic’ Recipe for Homemade Vegetable Stock.  

• For a milder flavour, add a dollop of reduced fat Greek Yoghurt to serve.