Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 1 hr 10 minsTotal Time 1 hr 20 mins
Ingredients
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 medium onion (chopped)
3 carrots (chopped)
2 stalks organic celery (chopped)
3 medium garlic cloves (minced)
1 tsp dried oregano
¼ tsp cayenne pepper (optional) or crushed red pepper flakes
28 oz organic crushed tomatoes (BPA-free can)
2 cups vegetable broth (unsalted, preferably homemade)
4 cups water
2 cups organic lentils (dry, green or brown)
2 cups organic spinach (chopped)
salt (optional) to taste
ground black pepper (optional) to taste
crushed red pepper (optional) to taste
Toppings
nutritional yeast (optional) to taste
fresh basil (optional) chopped, to taste
Directions
1 Heat a large stovetop pot over medium-high heat.
2 Add mustard, cumin and fennel seeds and toast for one minute, tossing a few times to evenly toast.
3 Add onion, carrots, and celery and cook until onion is soft and tender (about 5 minutes).
4 Add garlic, oregano, cayenne or red pepper flakes, stir and cook for another 30 seconds.
5 Stir in tomatoes, veggie broth, water, and lentils. Bring to a boil then reduce heat and simmer for an hour.
6 Remove the soup from the heat and stir in the spinach until tender.
7 Add salt, pepper, and red pepper flakes, if using, to taste.
8 Top with nutritional yeast and fresh basil, if desired.
Chef's Notes
Substitutions
Storage
Ingredients 1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 medium onion (chopped)
3 carrots (chopped)
2 stalks organic celery (chopped)
3 medium garlic cloves (minced)
1 tsp dried oregano
¼ tsp cayenne pepper (optional) or crushed red pepper flakes
28 oz organic crushed tomatoes (BPA-free can)
2 cups vegetable broth (unsalted, preferably homemade)
4 cups water
2 cups organic lentils (dry, green or brown)
2 cups organic spinach (chopped)
salt (optional) to taste
ground black pepper (optional) to taste
crushed red pepper (optional) to taste
Toppings
nutritional yeast (optional) to taste
fresh basil (optional) chopped, to taste
Directions 1 Heat a large stovetop pot over medium-high heat.
2 Add mustard, cumin and fennel seeds and toast for one minute, tossing a few times to evenly toast.
3 Add onion, carrots, and celery and cook until onion is soft and tender (about 5 minutes).
4 Add garlic, oregano, cayenne or red pepper flakes, stir and cook for another 30 seconds.
5 Stir in tomatoes, veggie broth, water, and lentils. Bring to a boil then reduce heat and simmer for an hour.
6 Remove the soup from the heat and stir in the spinach until tender.
7 Add salt, pepper, and red pepper flakes, if using, to taste.
8 Top with nutritional yeast and fresh basil, if desired.
Spicy Spinach Lentil Soup
