Lentil Soup
Description
It's that time of the year, soup time. Make a healthy soup in about 45 minutes that's simple and economical to make. Best of all, it's delicious and satisfying.
Ingredients
2 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery ribs, chopped
14 oz. can crushed or diced tomatoes with juices
2 c. dry green or brown lentils
7 c. vegetable broth
1/2 t. ground cumin
1/2 t. ground coriander
1 t. smoked paprika
1 t. salt, or to taste
3 c. fresh baby spinach, sliced into ribbons (or kale)
2 T. freshly squeezed juice from 1 lemon
Directions
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Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery; cook, stirring frequently for about 4-5 minutes.
Add the tomatoes, lentils, broth, cumin, coriander and smoked paprika; stir well. Bring to a boil; lower heat to a simmer; cook for 30 minutes, until lentils are tender and soup has thickened.
For a creamier texture, use an immersion blender to blend a few times in the pot. Or, add 1 to 2 c. of the soup to a regular blender and blend until smooth; return to the pot.
For a thinner soup, add more water or vegetable broth until the desired consistency is reached.
Stir in the spinach and lemon juice. It will take about 1 minute for the spinach to wilt.
Season with salt to taste.
8 servings.