🥣 Lentil Soup with Spinach

Yields: 4 servings
Time: 35–40 minutes

🛒 Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional but great)
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth or water
• 2 cups fresh spinach (or kale/chard)
• Salt and black pepper, to taste
• Juice of ½ lemon (for brightness)

🍲 Directions:

1. Sauté the base:
   Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–6 minutes until softened. Add garlic, cumin, and paprika; stir for 1 more minute.
2. Add lentils & broth:
   Stir in lentils, diced tomatoes (with juice), and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils are tender.
3. Add spinach:
   Stir in fresh spinach and cook 2–3 more minutes, until wilted. Add lemon juice and season with salt and pepper to taste.
4. Serve hot, with crusty bread or a sprinkle of nutritional yeast or parmesan (optional).

🥄 Optional Add-Ins:

• 1 small diced potato or sweet potato for more body
• Red pepper flakes for heat
• Coconut milk swirl for a creamy version