By 
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Jump to recipeThis lentil soup is super hearty, healthy, and tasty.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 2
carrots, peeled and diced
- 2
celery stalks, diced
- 1
small onion, diced
- 3
cloves garlic, minced
- 2 tsp.
cumin
- 1 tsp.
coriander
- 1/4 tsp.
crushed red pepper flakes, plus more if desired
kosher salt
Freshly ground black pepper
- 1
14-oz. can diced tomatoes, with juices
- 10 oz.
lentils
- 2 tsp.
fresh thyme
- 4 cups
vegetable broth
- 4 cups
baby spinach
Directions
- Step 1In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly, then season with salt and pepper.
- Step 2Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)
- Step 3Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.
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