Easy Lentil Soup

Good Morning Foodies ! Lentils are a new thing to this Southern cook. But I got a few bags from our local town food bank and did some research on cooking them. This soup was a big hit in the towns newsletter. Lisa

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 7 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 2 celery ribs, chopped
• 14- ounce can crushed or diced tomatoes
• 2 cups dry green or brown lentils
• 3 cups baby spinach, sliced into ribbons or kale
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• 1 lemon, juiced (about 2 tablespoons)

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 can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything. Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot. Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

November is Vegan month ! So try this Soup….