Spinach and Lentil Soup

A warming, iron-rich soup made with red lentils, spinach, and aromatic spices. High in fiber and protein, ready in under 30 minutes.

Ingredients

• •1 cup red lentils, rinsed
• •2 cups fresh spinach
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 can (400g) diced tomatoes
• •4 cups vegetable broth
• •1 teaspoon cumin
• •1/2 teaspoon turmeric
• •1 tablespoon olive oil
• •Salt and pepper to taste

Instructions

1. 1. Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
2. 2. Add garlic, cumin, and turmeric. Stir and cook for 1 minute until fragrant.
3. 3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. 4. Reduce heat to a simmer, cover, and cook for 15–18 minutes until lentils are completely soft.
5. 5. Stir in fresh spinach and let it wilt for 2 minutes.
6. 6. Season with salt and pepper. Serve with a squeeze of lemon juice and crusty bread.