Lentil Soup

1. 1

   Sauté the Vegetables

   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook until softened, 6-8 minutes.

   • Olive Oil2 tbsp
   • Carrots×2
   • Celery×2
   • Salt
2. 2

   Bloom the Aromatics

   Stir in the garlic, cumin, and smoked paprika, if using, and cook until fragrant, about 1 minute.

   • Garlic3 cloves
   • Smoked Paprika½ tsp
3. 3

   Simmer the Soup

   Add the lentils, tomatoes, stock, and bay leaf. Bring to a boil, then reduce the heat, partially cover, and simmer until the lentils are tender, 25-30 minutes.

   • Lentils1½ cups
   • Bay Leaf×1
4. 4

   Wilt the Spinach

   Discard the bay leaf. Stir in the spinach and cook until just wilted, 1-2 minutes.

   • Bay Leaf×1
   • Spinach3 cups
5. 5

   Finish and Serve

   Stir in the lemon juice and season with salt and pepper. For a thicker soup, blend a cup or two and stir it back in. Serve hot.

   • Lemon Juice1 tbsp
   • Salt

Notion ID: 9