Ingredients
Directions
Heat a large stovetop pot over medium-high heat.
Add mustard, cumin and fennel seeds and toast for one minute, tossing a few times to evenly toast.
Add onion, carrots, and celery and cook until onion is soft and tender (about 5 minutes).
Add garlic, oregano, cayenne or red pepper flakes, stir and cook for another 30 seconds.
Stir in tomatoes, veggie broth, water, and lentils. Bring to a boil then reduce heat and simmer for an hour.
Remove the soup from the heat and stir in the spinach until tender.
Add salt, pepper, and red pepper flakes, if using, to taste.
Top with nutritional yeast and fresh basil, if desired.
Chef's Notes
Substitutions
For the onion, use white or yellow.
Use organic kale in place of spinach.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
Directions
Heat a large stovetop pot over medium-high heat.
Add mustard, cumin and fennel seeds and toast for one minute, tossing a few times to evenly toast.
Add onion, carrots, and celery and cook until onion is soft and tender (about 5 minutes).
Add garlic, oregano, cayenne or red pepper flakes, stir and cook for another 30 seconds.
Stir in tomatoes, veggie broth, water, and lentils. Bring to a boil then reduce heat and simmer for an hour.
Remove the soup from the heat and stir in the spinach until tender.
Add salt, pepper, and red pepper flakes, if using, to taste.
Top with nutritional yeast and fresh basil, if desired.
