Vegan Lentil Soup

Ingredients

• 1 cup Green or brown lentils (Rinsed and drained)
• 1 tablespoon Olive oil (Optional for sautéing; can use vegetable broth instead for WFPB)
• 1 medium Onion (Chopped)
• 2 medium Carrots (Diced)
• 2 stalks Celery (Diced)
• 4 cloves Garlic (Minced)
• 14.5 oz Canned diced tomatoes (With juices)
• 6 cups Vegetable broth (Low-sodium if preferred)
• 2 leaves Bay leaves (Dried)
• 1 teaspoon Ground cumin (For flavor)
• 1 teaspoon Salt (Adjust to taste)
• ½ teaspoon Black pepper (Adjust to taste)
• 2 cups Spinach (Fresh, roughly chopped)
• 2 tablespoons Lemon juice (Freshly squeezed, to brighten the flavors)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. If you prefer a whole-food, plant-based version, skip the oil and use a splash of vegetable broth.

2. 2

   Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.

3. 3

   Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the rinsed lentils, diced tomatoes (with juices), vegetable broth, bay leaves, cumin, salt, and black pepper to the pot. Stir well to combine.

5. 5

   Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the lentils are tender.

6. 6

   Remove the bay leaves from the soup. Stir in the chopped spinach and lemon juice, cooking for an additional 5 minutes until the spinach has wilted.

7. 7

   Taste and adjust seasoning if necessary. Serve warm, garnished with additional lemon juice if desired.