Lentil and Spinach Soup

This hearty soup is full of vegetables and flavor. You probably have everything to make a big pot right now. I cooked this on the stove top but you could just toss everything in the slow cooker and set it on low for 6-8 hours.

• 32 ounces no or low sodium vegetable stock
• 1 cup brown lentil, rinsed and drained
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 5 cloves garlic, minced
• 1 zucchini, cut into 1/2 inch pieces
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1 can no sodium diced tomatoes
• 4 cups baby spinach
• freshly ground black pepper

In a large soup pot combine the first six ingredients (broth through garlic) and 1 cup of water. Bring to a boil over medium- high  heat. Reduce heat and simmer covered 25-30 minutes until lentils are done.

Stir in zucchini, cumin and oregano. Simmer, uncovered about 10 minutes.

Add tomatoes and spinach. Stir well.

Taste and add black pepper, if needed you can add more cumin and/or oregano.

 
This soup has amazing flavors. I topped mine with a little nutritional yeast before serving.

Enjoy!