Lentil Soup

Ingredients

• 2 Tablespoons olive oil
• 1 onion (medium, diced)
• 3 Cloves garlic (minced)
• 2 carrots (medium, peeled and chopped)
• 2 Ribs celery (chopped)
• 14 Ounces diced tomatoes (canned)
• 2 Cups dried brown lentils
• 7 Cups vegetable broth
• 1/2 Teaspoon ground cumin
• 1/2 Teaspoon ground coriander
• 1 Teaspoon kosher salt
• 3 Cups baby spinach
• 2 Tablespoons lemon juice

Instructions

1. 1

   saute: Warm the olive oil in a large soup pot over medium-high heat, then add in the diced onion, minced garlic, chopped carrots, and chopped celery. Sauté the vegetables for about 5 minutes, or until slightly tender.

2. 2

   Add the canned diced tomatoes (with the juices), brown lentils, vegetable broth, cumin, coriander, and sea salt to the pot and stir. Turn the heat up until it boils, then back down to medium-low.

3. 3

   simmer: Allow the soup to simmer for about 25 minutes.

4. 4

   wilt: Add the baby spinach and lemon juice to the soup and stir for about 30 seconds until the spinach is completely wilted.