Ingredients

The following ingredients have 8 Servings
  • 2 cups carrots (chopped)
  • 2 cups celery (chopped)
  • 2 cups onions (diced)
  • 6 cloves garlic (chopped)
  • ½ teaspoon salt (or to taste)
  • 2 tablespoons cinnamon
  • 2 tablespoons cumin
  • 1 cup lentils (rinsed and sorted)
  • ¼ teaspoon pepper
  • 4 cups water
  • 4 cups chicken or vegetable broth (low sodium)
  • 1 bay leaf
  • 2 10 oz boxes frozen leaf spinach (or fresh)
  • 1 Juice of lemon

Instruction

  • Spray a large soup pot with non-stick spray and heat over medium-high.
  • Sautee carrots, celery, onions and garlic for 3-6 minutes or until they start to tenderize.
  • Add salt and pepper to season and help release juices.
  • Add cinnamon and cumin directly to the vegetables and stir.
  • Cook for an additional 2 minutes to bring out spices.
  • Add lentils and sautee an additional 2 minutes.
  • Season with pepper and add water, chicken broth and bay leaf. Bring to a boil and reduce for 30-45 minutes or until lentils are tender. Just before serving, add spinach and lemon juice. Bring to a boil then simmer for an additional 5 minutes.
  • Taste for seasoning and adjust accordingly. Feel free to add more cinnamon, cumin, salt or pepper.
  • Remove bay leaf before serving.