Hearty Lentil Soup

Heat the olive oil (2 tbsp) in a large pot over medium heat. Add the onion, chopped (1 medium), garlic, minced (3 cloves), carrots, peeled and chopped (2 medium) and ribs, chopped (2 celery). Cook, stirring frequently for about 4-5 minutes. Start 5m timer

Now add the can crushed or diced tomatoes (14 ounce) (with juices), dry green or brown lentils (2 cups), vegetable broth (7 cups), ground cumin (0.5 tsp), ground coriander (0.5 tsp) and smoked paprika (1 tsp). Stir to incorporate everything.

Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the [dry green or brown lentils] are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot. Start 30m timer

Stir in the baby spinach, sliced into ribbons (3 cups) and juiced (about 2 tbsp) (1 lemon,). It will only take a minute for the [baby spinach, sliced into ribbons] to wilt. Season with salt (1 tsp) to taste.