Anti-Inflammatory Vegan Lentil Carrot Soup (One-Pot)

nutriciously.com

KateU

1 cup red lentils, dry (190 g)

1 Russet potato, peeled and cut into cubes

2 carrots, cut into slices

3 celery stalks, diced

1 large yellow onion, finely diced

3 garlic cloves, diced

4 cups low sodium vegetable broth (950 ml)

1 tbsp freshly squeezed lemon juice

1 large bunch parsley, finely chopped

1 tbsp tomato paste

1 cup canned diced tomatoes (240 ml)

2 cups baby spinach (60 g)

2 tsp cumin

1 tsp turmeric

2 tsp sweet paprika

½ tsp coriander seeds

1-inch ginger piece, peeled and grated

1 tsp salt

Freshly ground black pepper

Directions at nutriciously.com

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