Lentil Soup

Prep Time:

10 minutes

Cook Time:

1 hour

Serves:

6
Combine lentils and fresh vegetables with savory spices like garlic, bay leaf, and cumin to make this delicious, protein-rich lentil soup––good anytime of the year! Check out this recipe, provided by our food contributor Monifé Marshall (IG: @yogabymonife).

Ingredients

1 bag of dried lentils

3 Carrots

3 celery stalks

1 white onion

3-5 garlic cloves

2 boxes of vegetable or chicken broth

1 tbsp coriander

1 tbsp cumin

2 tbsp smoked paprika

1 (14.5 oz) can of diced tomatoes

Seasoning Salt

Black pepper

Garlic powder

1 bag of spinach

1 lemon

2 tbsp of oil (olive, vegetable, or avocado oil)
Preparation

   Wash, dry, peel, and chop 3 carrots.

   Wash, dry, peel, and chop 3 celery stalks.

   Finely chop 1 onion.

   Mince three (up to five) garlic cloves.

   Heat up two to three tablespoons of olive oil, vegetable oil, or avocado oil in a pot.

   Sauté the minced garlic in the heated pot.

   Add the onions and sauté them in with the garlic for just a few minutes.

   Add the carrots and celery into the same pot.

   Stir mixture and let it cook for 4 to 5 minutes.

   Cover the pot for the mixture to cook faster.

   Add 1 can tomatoes and stir for 3 to 4 minutes.

   Add seasonings: 1 tbsp of coriander, 1 tbsp of ground cumin, 2 tbsp of smoked paprika.

    Stir the mixture; turn the pan up a little higher to help blend the seasonings blend.

    Cover the pot so the heat stays in.

   Rinse the lentils: Put the lentils in a colander; run water over the lentils in the colander and into a bowl. Do this about three or four times just to make sure all unwanted particles are removed from the lentils.

   Add lentils to the pot.

   Add the vegetable broth. (Note: You might only need a box and a half depending on how big your pot is.)

   Bring the items in the pot to a boil.

   Once it's boiling, cover pot and lower the it to a simmer.

   Let the soup simmer for 50 minutes.

   Wash, dry, and cut in half one lemon. (Use may use a juicer for this our just squeeze the lemon. Refrain from getting seeds in the juice.)

   Wash and dry two handfuls of spinach.

   Add juice from one lemon, a few big handfuls of spinach, seasoning salt, fresh ground pepper, and garlic powder.

   Cook for 10 minutes.

You can enjoy this as soup or put it over rice.