Yields4 ServingsPrep Time10 minsCook Time1 hr 10 minsTotal Time1 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
1Heat a large stovetop pot over medium-high heat.
2Add mustard, cumin and fennel seeds and toast for one minute, tossing a few times to evenly toast.
3Add onion, carrots, and celery and cook until onion is soft and tender (about 5 minutes).
4Add garlic, oregano, cayenne or red pepper flakes, stir and cook for another 30 seconds.
5Stir in tomatoes, veggie broth, water, and lentils. Bring to a boil then reduce heat and simmer for an hour.
6Remove the soup from the heat and stir in the spinach until tender.
7Add salt, pepper, and red pepper flakes, if using, to taste.
8Top 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
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
1Heat a large stovetop pot over medium-high heat.
2Add mustard, cumin and fennel seeds and toast for one minute, tossing a few times to evenly toast.
3Add onion, carrots, and celery and cook until onion is soft and tender (about 5 minutes).
4Add garlic, oregano, cayenne or red pepper flakes, stir and cook for another 30 seconds.
5Stir in tomatoes, veggie broth, water, and lentils. Bring to a boil then reduce heat and simmer for an hour.
6Remove the soup from the heat and stir in the spinach until tender.
7Add salt, pepper, and red pepper flakes, if using, to taste.
8Top with nutritional yeast and fresh basil, if desired.
Spicy Spinach Lentil Soup
