Lentil Spinach Soup (RECIPE)

Lentil Spinach Soup (RECIPE)

Ingredients

• 1 large yellow onion, diced
• 2 tablespoons extra virgin olive oil (Kasadrinos **FREE Bottle**)
• 3 cloves garlic, minced
• 15 baby carrots, sliced
• 8 baby potatoes, diced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 1 teaspoon each salt & pepper
• 2 cups dried green or brown lentils
• 8 cups vegetable broth
• 1 (15 ounce) can diced tomatoes
• 3 cups baby spinach

Instructions

• 1. Heat the olive oil over medium heat in a large pot. Add the onion when the oil is hot and let sauté for 4 minutes. Add the garlic and cook for another 30 seconds.

• 2. Add the carrots and potatoes and sauté for an additional 2 minutes. Then add all the spices from cumin to salt and pepper and stir continuously for 30 seconds.

• 3. Add the lentils, vegetable broth, and tomatoes to the pot. Stir to combine, cover with a lid, and bring to a low boil. Reduce heat to low and let simmer for 2 hours.

• 4. Add the spinach to the pot and stir to combine, gently wilting the leaves. Serve immediately. If you are not immediately serving the soup, only add the spinach when you reheat it, ensuring the spinach will stay bright green.

• 5. Add additional salt and pepper to taste.

Enjoy!!

Servings : 6
Ready in : 120 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 207kcal

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