If you're like me, you allowed yourself a few (or a lot) of indulgences over the holidays. After all, the holidays only come once a year, right? But now we are into January and I don't know about you, but I'm looking for lighter and healthier fare. This soup from Nora Cooks (www.noracooks.com) fits the bill. It can be made vegan by using vegetable broth instead of chicken broth. It makes a delicious but healthy meal! Note: I added the last bit of a box of elbow macaroni to the soup but that is strictly optional and not included in recipe.
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery ribs, chopped
1 14- ounce can crushed or diced tomatoes
2 cups lentils
7 cups chicken broth or vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon smoked paprika
Salt to taste
3 cups baby spinach or kale
1 lemon, juiced
Instructions
Heat olive oil over medium heat. Add onions, garlic, carrots and celery. Cook, stirring frequently until vegetables begin to soften.
Add tomatoes and their juice, lentils, broth, cumin, coriander and smoked paprika. Stir to combine.
Bring to a boil, lower heat and simmer for 30 minutes or until lentils are tender.
(Optional) If a creamier texture is desired, use an immersion blender or transfer 1 to 2 cups soup to regular blender and blend until desired smoothness.
Stir in spinach and lemon juice. Soup is done when spinach is wilted.
Add
salt if desired. Top with a dollop of sour cream or yogurt.
