Lentil & Vegetable Soup

Ingredients

• 1/2 cup red lentils
• 2 medium carrots, diced
• 1 cup fresh spinach
• 1/2 onion, diced
• 3 cups low-sodium vegetable stock
• 1 tbsp olive oil
• 1/4 tsp ground cumin

Instructions

1. 1

   Rinse 1/2 cup red lentils until the water runs clear. Peel and dice 2 medium carrots. Roughly chop 1 cup of fresh spinach.

2. 2

   Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 diced onion and cook for 3 minutes until soft.

3. 3

   Add the rinsed lentils, diced carrot, and 3 cups of no-salt-added vegetable stock. Bring to a boil.

4. 4

   Reduce heat, cover, and simmer for 20–22 minutes until lentils are completely soft and beginning to break down.

5. 5

   Stir in the chopped spinach and cook for 1–2 more minutes until wilted. Blend partially for a slightly chunky texture or fully smooth. Serve warm.