Lentil and Spinach Soup

Ingredients

• •1 cup dried lentils (green or brown)
• •4 cups vegetable broth
• •2 cups fresh spinach, chopped
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 medium carrots, diced
• •2 celery stalks, diced
• •1 tsp ground cumin
• •1 tsp dried thyme
• •1 tbsp olive oil
• •Salt and pepper to taste
• •1 tbsp lemon juice (optional)

Instructions

1. 1

   Rinse the lentils under cold water and set aside.

2. 2

   In a large pot, heat the olive oil over medium heat.

3. 3

   Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

4. 4

   Stir in the minced garlic, cumin, and thyme. Cook for an additional 1-2 minutes until fragrant.

5. 5

   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

6. 6

   Stir in the chopped spinach and cook for another 5 minutes until the spinach is wilted and the lentils are tender.

7. 7

   Season with salt, pepper, and lemon juice if using. Stir and serve hot.