Hearty Lentil & Vegetable Soup

Ingredients

Serves 6. Tap to check off as you go.

• 1 1/2 cups brown or green lentils, rinsed
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can no-salt-added diced tomatoes
• 6 cups low-sodium vegetable broth
• 3 cups baby spinach
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tbsp lemon juice or red wine vinegar

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook 6–8 minutes, until softened.
2. Stir in the garlic, cumin and thyme and cook 1 minute until fragrant.
3. Add the lentils, tomatoes and broth. Bring to a boil, then reduce to a simmer, partly cover and cook 25–30 minutes, until the lentils are tender.
4. Stir in the spinach until wilted. Add the lemon juice, then taste and season with salt and pepper as needed.
5. Ladle into bowls with a drizzle of olive oil and chopped parsley if you like.