Recipes /
Lentil & Spinach Soup
A hearty 30-minute soup rich in plant protein and iron.
Servings: 4
Prep time: 10 mins
Cook: 20 mins
1 Tbsp olive oil1 onion, diced1 carrot, diced1 celery stalk, diced2 garlic cloves, minced1 cup dry red lentils, rinsed400 g canned diced tomatoes4 cups vegetable broth2 cups baby spinach1/2 tsp ground cuminSea salt & black pepperHeat 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.
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