Lentil Soup

Ingredients

olive oil

1 1/3 tbsp

carrotspeeled, diced small

1 1/3 medium

celerydiced small

1 stalks

yellow oniondiced small

2/3 medium

garlicminced

4 cloves

brown or green lentilsrinsed

Nut-freebrown or green lentils, rinsed

1 cups1 cups

vegetable broth

2 2/3 cups

water

4 cups

red pepper flakes

0.08 tsp

fine sea salt

2/3 tsp

Italian seasoning

1 tsp

paprikaground

2/3 tsp

black pepperground

0.17 tsp

lemon juicefresh

Egg-freelemon juice, fresh

1 1/3 tbsp1 1/3 tbsp

crushed tomatoes

Dairy-freecrushed tomatoes

9 1/3 oz9 1/3 oz

baby spinachfresh

3 1/3 oz

fresh parsleychopped

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.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free