Vegan Lentil and Spinach Soup
What you need:
2 cups of cooked lentils
1 large onion
2 large carrots
4 peeled potatoes
2 roasted tomatoes
1 cup chopped spinach
4 cups of vegetable broth
2 cups water
1/2 teaspoon thyme
2 teaspoon cumin
1 teaspoon curry
1 teaspoon garlic powder
Do you have your stuff? Yeah! Then let’s get started.
Prepare your lentils according to the package. You’ll want roughly 2 cups end product. Peel and chop your veggies. Don’t make the potatoes too small. They will cook down too quickly. I like to roast my own tomatoes to control the salt content but if salt isn’t an issue you can use canned.
Cover the bottom of a deep dish skillet with oil and heat. Once the oil is hot throw in your chopped onions and sauté about 1-2 minutes. Now add your carrots. Continue to sauté about another 10 minutes or so. Then add your potatoes and seasonings. You might need to add a little more oil to keep it from burning. Continue to sauté until outside of your potatoes are soft but don’t over cook. You do not want mush. Now add your roasted tomatoes and liquids.
Turn the burner to low and simmer for about two hours. If you have things to do and need to get on with your day you can transfer it all crock pot.
Now about 5 minutes prior to enjoying your deliciousness add the spinach and cook until its soft. (If you are using the crockpot do this last step about 30 minutes before serving.).
I bet your kitchen smells amazing!
When your masterpiece is finished just dish up a bowl add a splash of lemon juice and enjoy.
What a delightful end to a long day. Life is good!