Lentils are an ideal legume to add to your healthy meal routine. They are full of protein and fiber. The flavors of lentils will surprise you when cooked the right way!

This Mediterranean version is packed with vegetables and healthy spices. A big batch of this soup will yield meals all week long. Start off with a hearty meatless Monday dinner, and save the leftovers for the rest of the week. This soup gets even better after spending a little time in the fridge! Naturally gluten-free, dairy-free and vegan!

Lentils are a great substitute for meat, but if you do want meat in your program you can always add chicken or sausage to this soup.

Tip: Serve this soup with my easy chickpea bread! Additionally, it freezes well too!

Ingredients

• 2 T Olive Oil

• 1 c diced onion (about 1 medium onion)

• 3 cloves garlic (minced)

• 1 c celery (sliced)

• 1 c carrots (sliced)

• 2 t chili powder

• 1 t cumin

• 1 T oregano

• 2 c dry lentils (I use brown, but green or red will work)

• 1 can diced tomato (15 oz)

• 1 bay leaf

• 8 c vegetable broth

• ¼ c cilantro (chopped)

• 2 c fresh spinach

• Juice of 1 lime

• Salt and pepper to taste

Instructions

Heat the olive oil in a large cast-iron pot and sauté onion and garlic until they are slightly soft. Add the celery, carrots, chili powder, cumin, and oregano. Continue heating for a couple of minutes. Add lentils, tomatoes, bay leaf, and broth. Bring to a rolling boil and allow it to cook on high for a few minutes, stirring occasionally. Reduce heat to a simmer and cook until lentils are tender. After about 30 minutes add cilantro, lime, and spinach. Continue to heat for another couple of minutes. Add salt and pepper to taste. Do not over salt and do not overcook! Makes about 10 servings.