It's not soup season YET, but it will here before you know it! This is a great soup to make ahead and put in crock pot to warm up on busy nights. This is one I will be making for sure this Football season, so hubs and I can grab and go, especially after Satuday Night Football home games!!
Lentil Spinach Soup
Vegan, gluten-free
Serves 6-8
Ingredients
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
4-5 oz. spinach
1 1/2 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. salt, more to taste
Directions
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.
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