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Lentil and Spinach Soup

Lentil and spinach soup is an easy, comforting and healthy soup. This recipe comes together in about 35 minutes and is rich in plant-based iron from the red lentils and spinach. It is a healthy, hearty and cozy soup perfect for cold days.
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Ingredients Method

Ingredients
  

  • 1 tsp canola oil
  • 1 small onion, chopped
  • 1 large or two small carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1/2 tsp turmeric
  • 1 cup dry red lentils, rinsed
  • 6 cups reduced sodium vegetable or chicken broth (or use a 1L carton of broth and add 2 cups of water)
  • 4 cups baby spinach or ½ a 300g block of frozen whole leaf spinach
  • salt and pepper to taste

Method
 

  1. In a large soup pot or Dutch oven, heat the canola oil over medium heat. Add the chopped onion, carrots and celery and season with salt and pepper. Cook for about 5-7 minutes until the vegetables start to soften.
  2. Add the turmeric and stir. Then add the lentils and broth. Bring to a boil. Reduce heat to medium-low and simmer for 20-25 minutes until the lentils are soft.
  3. Add the spinach and cook until wilted if using fresh, about 1-2 minutes, or for about 5 minutes if using frozen.
  4. Serve hot and enjoy.