Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped button mushrooms
  • 1 cup chopped sweet potato
  • 2 garlic cloves (, minced)
  • 1 teaspoon sea salt ((+ more to taste))
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup green (or brown lentils)
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 cups water
  • 1/4 cup tomato paste
  • 1 cup almond milk ((or coconut milk depending on your preference))
  • 1 tablespoon lemon juice
  • 2 - 3 cups spinach

Instruction

  • Heat the oil in a large stockpot or dutch oven. Add onions and garlic, and saute until fragrant, about 3 minutes. Add the celery, carrot, potato, and mushrooms and saute for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook, about 2 minutes.
  • Add lentils and saute 1 - 2 minutes, then add the broth, water, and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover, and reduce to simmer for 30 minutes.
  • Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
  • For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!