Tori Avey's Lemon Lentil Spinach Soup

toriavey.com

Ali Witvliet

3 tablespoons olive oil

1 whole onion, diced

1 whole carrot, peeled and diced

1 teaspoon minced garlic

1 tablespoon tomato paste

1 ½ teaspoons cumin

¼ teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon black pepper

1 quart low sodium vegetable stock (if not vegetarian, you can substitute chicken stock)

1 cup water

1 ¼ cups brown, green or red lentils, rinsed and sorted

1 bay leaf

2 cups fresh spinach leaves (or substitute kale, swiss chard, or another favorite green)

¼ cup chopped cilantro (or can substitute parsley-- I prefer the flavor of cilantro here)

1 whole lemon

subheading: ADVERTENTIE:

subheading: NOTES:

You will also need: soup pot, immersion blender, lemon squeezer

A light, healthy and flavorful lentil soup with spices, wilted spinach greens, and fresh lemon juice.

0 seconds of 2 minutes, 1 second

INSTRUCTIONS

Directions at toriavey.com

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