Spiced Lentil Soup

• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Green Lentils(250 g)
• Canned tomatoes(400 g)
• Vegetable Broth(1 L)
• Cumin(2 tsp)
• Turmeric(1 tsp)
• Curry Powder(2 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Spinach(120 g)
• Lemon(1)
• Coriander(15 g)optional
• Bread(4 slices)optional

Method

1. 1

   Dice the {Onion}, {Carrot}, and {Celery}. Mince the {Garlic} and grate the {Ginger}. Rinse the {Red Lentils} until the water runs mostly clear. Roughly chop the {Fresh cilantro} and cut the {Lemon} into wedges.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with the {Salt} and cook until softened. Stir in the {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Curry Powder}, and {Chili flakes} for the last minute.

   ~8 min

3. 3

   Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Vegetable Stock}, {Red Lentils}, and {Black pepper}. Bring to a boil, then lower the heat and simmer until the lentils are very soft and the soup is thickened.

   ~18 min

4. 4

   Stir in the {Spinach} and cook just until wilted. Squeeze in half the {Lemon}, taste, and add more lemon if needed. If you like, lightly mash a few lentils against the side of the pot to make the soup even thicker.

   ~2 min

5. 5

   Ladle into bowls and top with the {Fresh cilantro}. Serve with the {Bread} on the side if using.

   ~0 min