Lentil & Spinach Soup
A hearty 30-minute soup rich in plant protein and iron.
Servings: 4
Prep: 10 mins
Cook: 20 min
Ingredients:
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1 Tbsp olive oil
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1 onion, diced
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1 carrot, diced
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1 celery stalk, diced
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2 garlic cloves, minced
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1 cup dry red lentils, rinsed
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400 g canned diced tomatoes
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4 cups vegetable broth
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2 cups baby spinach
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1/2 tsp ground cumin
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Sea salt & black pepper to taste
Instructions:
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Heat oil in a pot; sauté onion, carrot, celery 4 min.
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Add garlic & cumin; cook 1 min.
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Stir in lentils, tomatoes and broth; bring to boil.
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Simmer 15 min until lentils tender.
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Stir in spinach until wilted, season and serve.
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