Lentil Soup with Whole Grain Bread

Ingredients

For the Lentil Soup:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 1/2 cups dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• Salt and pepper to taste
• 2 cups fresh spinach or kale, chopped
• 1 tbsp lemon juice (optional)
• Fresh parsley, chopped (for garnish, optional)

For the Whole Grain Bread:

• 1 loaf whole grain bread

Instructions

Prepare the Lentil Soup:

1. Sauté the Vegetables:
   1. Heat the olive oil in a large pot over medium heat.
   2. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
   3. Add the minced garlic, ground cumin, ground coriander, smoked paprika, and dried thyme. Cook for another 1-2 minutes until fragrant.
2. Cook the Lentils:
   1. Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf to the pot.
   2. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30-35 minutes, or until the lentils are tender.
3. Finish the Soup:
   1. Remove the bay leaf and discard.
   2. Stir in the chopped spinach or kale and cook until wilted, about 3-5 minutes.
   3. If desired, add the lemon juice for a bright flavor.
   4. Season with salt and pepper to taste.
4. Serve:
   1. Ladle the soup into bowls and garnish with fresh parsley if desired.
   2. Serve hot with slices of whole grain bread on the side.

Shopping List

For the Lentil Soup:

• Olive oil
• 1 large onion
• Carrots
• Celery
• Garlic
• Ground cumin
• Ground coriander
• Smoked paprika
• Dried thyme
• Bay leaf
• Dried green or brown lentils
• 1 can diced tomatoes
• Vegetable broth
• Salt and pepper
• Fresh spinach or kale
• Lemon (optional)
• Fresh parsley (optional)

For the Whole Grain Bread:

• 1 loaf whole grain bread