Brown lentils and everyday vegetables make a hearty soup that holds its shape well. Tomatoes, cumin and a squeeze of lemon build flavor without a long ingredient list. It is especially useful for making ahead.

Serves 6 • Prep: 15 minutes • Cook: 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 cup (190 g) dried brown or green lentils, rinsed and checked for debris
  • 1 can (14 oz/400 g) diced tomatoes
  • 6 cups vegetable broth
  • 1 bay leaf
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper
  • 2 cups chopped spinach
  • 1 tablespoon lemon juice

Instructions

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Recipes, Soups & Stews
Pages 12