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.

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