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.