Sweet Potato Lentil Soup

2 large sweet potatoes, cut into bite size pieces

2/3 cup onions, chopped small

2 cups lentils, rinsed

3 tsp. garlic, minced

1 15 oz. can diced tomatoes

2 cups carrots, chopped

1 tsp. cumin

2 tsp. chili powder

1 tsp. onion powder

salt and pepper to taste

3 bay leaves

8 cups vegetable broth

2 tbsp. olive oil or butter to sauté veggies

In a large soup pot, heat olive oil or butter and sauté onions and carrots. Stir in seasonings and garlic. Add bay leaves, lentils, sweet potatoes and tomatoes.  Pour in vegetable broth and bring to a boil. Put a lid 3/4 over the way over the pot and reduce heat to simmer for about 30 minutes, stirring occasionally. Cook until sweet potatoes are cooked through. Remove bay leaves before serving.

*If you want a more filling soup, serve over 1/4-1/2 cup rice or quinoa.