Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 cup brown or green lentils, dry
- 2 ½ cups vegetable broth, unsalted
- 1 can (28oz) diced tomatoes
- 2 handfuls baby spinach, chopped
- Juice of half a lemon
- 2 teaspoons cumin, ground
- 1 teaspoon turmeric, ground
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon onion soup mix
- 1 teaspoon paprika
- Creole, salt & pepper more or less to taste
Prep and Cooking Instructions:
Step 1
Chop all veggies and set them aside.
Step 2
Heat oil in a large saucepan over medium heat. Add the onions and garlic. Sauté for 5 minutes or until fragrant. Add the diced carrots and celery. Sauté for another 10 minutes.
Step 3
Stir in the lentils and all seasonings. Cook for 2 minutes. Add the diced tomatoes and broth. Stir together and bring to a boil over high heat.
Step 4
Reduce heat and allow to simmer, covered, for 30-35 minutes or until the lentils and vegetables are cooked and tender. Remember to stir occasionally.
Step 5
Once everything is done, stir in the spinach and lemon juice. Cook for 2-3 minutes until the spinach softens. Serve immediately.
