1cupalmond milk(or coconut milk depending on your preference)
2 - 3cupsspinach
Heat the oil in a large stockpot or dutch oven. Add onions and garlic, and saute until fragrant, about 3 minutes. Add the celery, carrot, potato, and mushrooms and saute for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook, about 2 minutes.
Add lentils and saute 1 - 2 minutes, then add the broth, water, and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover, and reduce to simmer for 30 minutes.
Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!
Other cooking method ideas:
Slow Cooker: you could also totally make this sweet potato lentil soup in the slow cooker as well. Just add all the ingredients into your slow cooker, stir it together and let it cook. It should cook for 4 - 6 hours on low, 3 - 4 on high. Here's the slow cooker I have at home.
Instant Pot: For this recipe, I'd say start with the saute setting to cook your veggies and then add the rest of the ingredients in. Cook it on high for about 10 minutes and let the pressure release naturally for 10 minutes. I have the 6qt Instant Pot and love it!
Note: I haven't tested these yet, so if you do, let us know in the comments!