Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings
This soup is my favourite comfort food ever! This is a must-try, friends. Enjoy!
Ingredients:
1 tbsp avocado oil
1 c chopped onion
1 c chopped celery
1 c chopped carrot
1 c chopped white fingerling potato
2 garlic cloves, minced
1 tsp sea salt (+ more to taste)
1 tsp black pepper (+ more to taste)
2 tsp turmeric
2 tsp ground cumin
2 tsp ground ginger
2 tsp smoked paprika
1 tsp ground cinnamon
1 c green or brown lentils
1 c red lentils
4 c vegetable broth
2 c water
1/4 c tomato paste
1 c almond milk (or coconut milk depending on your preference)
1 tbsp lemon juice
2 – 3 c spinach
Directions:
Step 1: Place a large stockpot on the stove and turn the heat to medium.
Step 2: Add olive oil and allow it to become hot.
Step 3: Add the celery, onions, garlic, potato, and carrot. Sauté for 5 minutes or until translucent and aromatic.
Step 4: Sprinkle the spices, salt, and pepper to taste, then cook for 2 minutes.
Step 5: Add the lentils and sauté for 1 minute until well mixed.
Step 6: Add water, tomato paste, and broth. Stir until well mixed, then allow the mixture to boil.
Step 7: Cover and reduce the heat to low, then simmer for about 30 minutes.
Step 8: Remove the pot from the heat and add in the lemon juice, almond milk, and spinach. Stir until the spinach wilts completely.
Step 9: Serve hot. Enjoy!
Nutrition Facts:
Serving: 1.5cups | Calories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 718mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4564IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg
Ingredients
- 1 tbsp avocado oil
- 1 c chopped onion
- 1 c chopped celery
- 1 c chopped carrot
- 1 c chopped white fingerling potato
- 2 garlic cloves, minced
- 1 tsp sea salt (+ more to taste)
- 1 tsp black pepper (+ more to taste)
- 2 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 c green or brown lentils
- 1 c red lentils
- 4 c vegetable broth
- 2 c water
- 1/4 c tomato paste
- 1 c almond milk (or coconut milk depending on your preference)
- 1 tbsp lemon juice
- 2 - 3 c spinach
Instructions
Step 1: Place a large stockpot on the stove and turn the heat to medium.
Step 2: Add olive oil and allow it to become hot.
Step 3: Add the celery, onions, garlic, potato, and carrot. Sauté for 5 minutes or until translucent and aromatic.
Step 4: Sprinkle the spices, salt, and pepper to taste, then cook for 2 minutes.
Step 5: Add the lentils and sauté for 1 minute until well mixed.
Step 6: Add water, tomato paste, and broth. Stir until well mixed, then allow the mixture to boil.
Step 7: Cover and reduce the heat to low, then simmer for about 30 minutes.
Step 8: Remove the pot from the heat and add in the lemon juice, almond milk, and spinach. Stir until the spinach wilts completely.
Step 9: Serve hot. Enjoy!
