Lentil Spinach Soup

Vegan, gluten-free, oil-free

Serves 6-8


1 onion

3 carrots

4-5 cloves garlic

2 cups dry lentils (green or brown)

15 oz. can diced tomatoes (or fresh)

4 cups vegetable broth

3 cups water (or more vegetable broth)

4-5 oz. spinach

1 1/2 tsp. cumin

1 tsp. smoked paprika

1/4 tsp. salt, more to taste


Dice onion and carrot.

In a large stockpot over medium heat, saute onion and carrot for about 7 minutes.

Meanwhile, mince garlic and rinse lentils.

Add garlic, cumin, paprika, and salt to stockpot. Saute 1 minute.

Add broth, water, tomatoes, and lentils.

Increase heat and bring to a boil.

Reduce heat, cover, and simmer for about 30 minutes or until lentils are tender.

Meanwhile, roughly chop spinach.

Add spinach during last couple minutes of cooking.

Salt to taste. (Or add a dash of hot sauce before serving!)

FromĀ thegardengrazer.com