A simple, yet delicious recipe you can make in about 30 minutes. Enjoy!

Red Lentil Soup

Serves 4-6

1 tbsp olive oil (or small pool of olive oil in pot)
1 large yellow onion, diced
1 clove of garlic, minced
1 tsp cumin, ground
1 tsp dill, dried
1/4 tsp chipotle chili powder
1 tsp umami salt* (sub: sea salt)
4 cups vegetable broth
1 tbsp tomato paste
1 cup red lentils, dried
1 can diced tomatoes (14 oz)
1 cup fresh spinach, chopped (stems removed)
2 tbsp lemon juice (or juice from one fresh lemon)**

In a large soup pot add a pool of olive oil over low-medium heat, add the diced onion and a pinch of salt. Cover with a lid and sweat for up to 10 minutes. Stir occasionally.

While the onions are sweating, mince your garlic

Turn heat up to medium-high, add the garlic and stir just once or twice before adding the ground cumin, dill, chili powder, salt, and tomato paste. Stir and combine well. Add vegetable broth, diced tomatoes, and lentils. Stir.

Cover and bring to a boil. Remove lid and reduce the heat to a slow simmer. Simmer for 10-15 minutes or until the lentils are very tender and starting to fall apart. Turn off heat. Add the spinach and stir until wilted. Add lemon juice. Stir to combine. Serve and enjoy.

For a hearty meal, serve with whole grain bread or over brown rice, farro, or your favorite grain.

* When I lived in the Bay Area I would buy umami seasoning at Oaktown Spice Shop, an amazing bulk spice shop that I could browse for hours. You can buy it online too. I don’t live there any more but Trader Joe’s sells an umami salt also. Not as fresh, but does the trick.

**I like to use fresh ingredients but having a bottle of lemon juice at the ready is handy too.