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Easy Mediterranean Lentil and Spinach Soup
28 ratings
This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots, and squash add loads of dimension to this easy soup, which is light enough for warm days but nourishing enough for chilly nights.
Ingredients
Produce
• 4 cups Baby spinach, fresh
• 1 cup Brown or green lentils
• 1 Carrot, chopped ( 1/2 cup)
• 2 stalks Celery
• 3 cloves Garlic
• 1 Onion, chopped (1 cup), medium
• 1 tsp Oregano, fresh
• 2 Tomatoes, chopped (2 cups), medium
• 1 Zucchini or yellow squash, green
Canned Goods
• 32 oz Vegetable broth, low-sodium
Baking & Spices
• 1 Sea salt and freshly ground black pepper
Nuts & Seeds
• 1 tsp Cumin, ground