Low Sodium Vegan Lentil Soup with Spinach

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Vegan Lentil Soup with Spinach

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Ingredients

6 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
2 tsp ground cumin
1 tsp ground turmeric
1 tsp smoked paprika
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
6 cups vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
4 cups baby spinach, loosely packed
2 tbsp lemon juice (from about 1 lemon)

For serving

lemon wedges, for serving (optional)
fresh parsley, chopped, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.

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