Prep 10m Cook 50m Ready in 1h 4 Servings
Procedure:
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 c. vegetable broth
- 4 c. baby spinach
- 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 c. vegetable broth
- 4 c. baby spinach
Directions
- In 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.
- Add 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 the liquid has been absorbed, add in ½ to 1 cup more water.)
- Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.