Lentil & Vegetable Soup

Ingredients

• ½ cup cooked lentils
• 1 tsp olive oil
• ¼ cup diced onion
• ¼ cup diced carrots
• ¼ cup diced celery
• 1 small garlic clove (minced)
• ½ cup diced tomatoes
• 1 cup vegetable broth
• ¼ tsp cumin
• ¼ tsp dried thyme
• Salt and pepper to taste
• 1 cup fresh spinach
• 1–2 tsp fresh lemon juice

Instructions

1. Put broth in a pan and add carrots and celery and cover. Cook over low heat for 15 minutes and add cooked lentils. Smmer for 10 minutes. Serve warm.
2. Heat olive oil in a small saucepan over medium heat. Add onion, carrots, and celery and cook for about 5 minutes, until they begin to soften.
3. Add garlic, cumin, and thyme and cook for about 30 seconds.
4. Stir in tomatoes, lentils, and vegetable broth. Bring to a simmer, cover, and cook for 10–15 minutes.
5. Stir in spinach and cook for another 1–2 minutes, until wilted.
6. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.

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