Ingredients :
2 cups carrots – chopped
2 cups celery – chopped
2 cups onions – diced
6 cloves garlic – chopped
½ tsp salt (or to taste)
2 tbs cinnamon
2 tbs cumin
1 cups lentils – rinsed and sorted
¼ tsp pepper
4 cups water
4 cups chicken broth – low sodium
1 bay leaf
2 boxes (10 oz) frozen spinach, thawed and squeezed to remove excess moisture
Juice of one lemon
Instructions :
Spray a large soup pot with non-stick spray and heat over medium-high.
Sautee carrots, celery, onions and garlic for 3-6 minutes or until they start to tenderize.
Add salt and pepper to season and help release juices.
Add cinnamon and cumin directly to the vegetables and stir.
Cook for an additional 2 minutes to bring out spices.
Add lentils and sautee an additional 2 minutes.
Season with pepper and add water, chicken broth and bay leaf. Bring to a boil and reduce for 30-45 minutes or until lentils are tender. Before serving, add spinach and lemon juice. Bring to a boil then simmer for an additional 5 minutes.
Taste for seasoning and adjust accordingly. Feel free to add more cinnamon, cumin, salt or pepper.
Remove bay leaf before serving.
