minniet's Recipe

Easy Spinach-Lentil Soup

Category: Main Dish

2 tbsp. extra-virgin olive oil
2 carrots, peeled and diced
2 ribs celery, diced
1 small onion, diced
3 garlic cloves, minced
2 tsp. cumin
1 tsp. coriander
1/4 tsp. crushed red pepper flakes, plus more if desired
kosher salt
Black pepper
1 14-oz. can diced tomatoes (and juices)
10 oz. lentils
2 tsp. fresh thyme
4 c. vegetable broth
4 c. baby spinach

(1) In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly. Season with salt and pepper.

(2) Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat to low, cover partially, and let simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)

(3) Stir in spinach and continue cooking until wilted, 2 minutes. Season with salt and pepper.