2 tablespoons - olive oil
1 - medium onion, chopped
3 - cloves garlic, minced
2 - medium carrots, peeled and chopped
2 - celery ribs, chopped
14 ounce - can crushed or diced tomatoes
2 cups - dry green or brown lentils
7 cups - vegetable broth
1/2 teaspoon - ground cumin
1/2 teaspoon - ground coriander
1 teaspoon - smoked paprika
1 teaspoon - salt, or to taste
3 cups - baby spinach, sliced into ribbons
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 to 5 minutes.
- Now 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.
- Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
- For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.
- If desired, blend just a few time with an immersion blender for a slightly creamier soup.
- This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
- May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.