Name: Spicy Lentil Soup
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 null yellow onion (chopped); 3 null carrots (diced); 3 rib celery ribs (diced); 6 clove garlic cloves (minced); 2 tsp red chili flakes (plus more as needed); 2 tsp ground cumin; 3 tsp italian seasoning; 2 can diced fire roasted tomatoes (in their juices (14.5-ounce)); 1 cup uncooked brown lentils; 6 cup water; 2 cube vegetable bouillon cubes; null null salt and pepper (to taste); 3 cup spinach (optional); 0.33 cup parsley (chopped (optional)); 1 null lemon

Instructions

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1

In a large pot with a lid, heat the olive oil (2 tbsp) over medium-high heat.
2

Add the onion (1 yellow), carrots (3), celery (3 rib), garlic (6 clove), and red chili flakes (2 tsp). Mix well, reduce heat to medium-low, cover, and cook for 5 minutes, stirring regularly.
3

Add the ground cumin (2 tsp) and italian seasoning (3 tsp). Mix well and cook for 20 seconds while mixing.
4

Add the diced fire roasted tomatoes (2 can), uncooked brown lentils (1 cup), water (6 cups), vegetable bouillon (2 cube), and [salt and pepper]. Mix well and turn heat to medium-high. Cover, bring to a boil, mix once more to ensure bouillon is melted. Then reduce to a simmer and cook for 40 minutes with the lid on.
5

When the 40 minutes have passed, taste to check if the lentils are cooked and adjust seasoning if needed. When fully cooked, add the spinach (3 cups) (if using), parsley (0.33 cup) (if using), and juice from lemon (1). Gently push the raw spinach down into the broth. Cover and allow the soup to sit undisturbed for 5 minutes.
6

Serve hot.