Best Ever Lentil Spinach Soup
This lentil spinach soup is so filling, warm and comforting! Full of flavor and so hearty - hard to believe it's vegan! Super healthy too and gluten-free - it's so good for you and absolutely delicious!
Servings: 4 servings
Equipment
- Large pot
- Wooden spoon or spatula
- Citrus Juicer
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 onion chopped
- 2 carrots peeled and chopped
- 4 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp dried oregano
- 1 large can 28 oz chopped tomatoes
- 1 cup lentils picked over and rinsed (I used split red lentils)
- 5 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package 5 oz baby spinach
- 1/2 lemon
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onions and carrots and cook, stirring occasionally, for 5 minutes.
- Add garlic, cumin, chili powder and oregano, and cook, stirring, for 30 seconds.
- Add chopped tomatoes and their juice, stir, and cook for 2 minutes.
- Add lentils, water, salt and pepper. Increase the heat to High and bring to boil. Loosely cover the pot and reduce heat to Simmer. Cook for 30 minutes.
- Add spinach and cook for 2 minutes, or until spinach is wilted.
- Squeeze the lemon juice into the soup and stir. Add more salt and pepper to taste if needed.