Lentil Soup

Ingredients

olive oil

4 tbsp

carrots peeled, diced small

4 medium

celery diced small

4 stalks

yellow onion diced small

2 medium

garlic minced

12 cloves

brown or green lentils rinsed

3 cups

vegetable broth

8 cups

water

12 cups

red pepper flakes

1/4 tsp

fine sea salt

2 tsp

Italian seasoning

3 tsp

paprika ground

2 tsp

black pepper ground

1/2 tsp

lemon juice fresh

4 tbsp

crushed tomatoes

28 oz

baby spinach fresh

10 oz

fresh parsley chopped

to taste

Method

1. 01Heat oil in a large pot or Dutch oven over medium heat.
2. 02Add carrot, celery, and onion. Sauté until soft, about 8-10 minutes.9 min
3. 03Add garlic and sauté for 1-2 minutes.
4. 04Add lentils, broth, water, red pepper flakes, salt, Italian seasoning, paprika, and black pepper. Cover with lid slightly ajar.
5. 05Bring to a boil over high heat, then reduce to medium and simmer until lentils are tender, about 25 minutes.25 min
6. 06Stir in lemon juice and crushed tomatoes. Cook for 10 minutes.
7. 07Turn off heat. Stir in spinach and cover for 2 minutes to wilt.
8. 08Ladle into bowls. Garnish with parsley and serve with lemon wedges.