Spinach Lentil Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons cumin
- 1 teaspoon coriander
- ¼ teaspoon crushed red pepper flakes (plus more if desired)
- Kosher salt
- Freshly ground black pepper
- 1 (14 ounce) can diced tomatoes (with juices)
- 10 ounces lentils
- 2 teaspoons fresh thyme
- 4 cups vegetable broth
- 4 cups baby spinach
Directions
In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes.
Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly, then season with salt and pepper.
Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½-1 cup more water.)
Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.