Carrot Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 yellow or sweet onion chopped
• 1 clove garlic- minced
• 1 cup brown lentils
• 4 cups of boiled water (add 1/2 cup for a soupier option)
• 8 ounces of chopped carrots (about 2-3 carrots)
• 16 ounces of roughly chopped spinach
• 1 teaspoon cumin powder
• 1/4 teaspoon sea salt (adjust to taste)
• 1 lemon juice (squeeze while serving)

Instructions

1. 1

   Heat olive oil over medium heat and sauté the onions and garlic until golden brown.

2. 2

   Meanwhile, peel and slice carrots, give spinach a rough chop, and set aside.

3. 3

   Add the carrots over sauteed onions, and garlic, and sauté for another 2 minutes.

4. 4

   Stir in the lentils, then pour in boiling water. Mix well, cover the pot, and reduce the heat to low.

5. 5

   Let it simmer for 20-30 minutes and until carrots and lentils are softened.

6. 6

   Add the spinach, cumin, and salt. Cover the pot again and let it simmer for another 5 minutes until the spinach is softened.

7. 7

   Serve hot, with a squeeze of fresh lemon juice added to taste.