Lentil & Spinach Soup

A hearty 30-minute soup rich in plant protein and iron.

Servings: 4 Prep: 10 mins Cook: 20 mins

Ingredients:

• 1 Tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 cup dry red lentils, rinsed
• 400 g canned diced tomatoes
• 4 cups vegetable broth
• 2 cups baby spinach
• 1/2 tsp ground cumin
• Sea salt & black pepper

Instructions:

• Heat oil in a pot; sauté onion, carrot, celery 4 min
• Add garlic & cumin; cook 1 min
• Stir in lentils, tomatoes and broth; bring to boil
• Simmer 15 min until lentils tender
• Stir in spinach until wilted, season and serve