Spinach and Lentil Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1/4 teaspoon crushed red pepper flakes, plus more if desired
• Kosher salt
• Freshly ground black pepper
• 1 14-oz. can diced tomatoes, with juices
• 10 oz. lentils
• 2 teaspoons fresh thyme
• 4 cups vegetable broth
• 4 cups baby spinach

Instructions

1. In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly, then season with salt and pepper.
2. Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)
3. Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.