Lentil + Spinach Soup

(makes 6-8 servings)

• 1 cup dried lentils (red or green), rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth (low-sodium)
• 2 cups fresh spinach
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for brightness)

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Stir in the cumin, paprika, and turmeric, and cook for another minute until fragrant.
3. Add the rinsed lentils, diced tomatoes, and broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender.
4. Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
5. Add salt, pepper, and lemon juice (if using) to taste. 
6. Enjoy!