Oil-Free Lentil Soup

Makes 8-10 servings

Ingredients:

2-3 cloves garlic - crushed/chopped (each clove should be about the size of the tip of your index finger)

1 whole onion - chopped (white, yellow, sweet)

5 stalks celery - chopped

2 carrots - chopped

400g diced tomatoes (1 standard can or 14oz)

400g dried lentils (rinsed)

1 tbsp cumin

1 tbsp corriander

1/2 tbsp paprika

2 bay leaves

2 handfuls spinach or other greens (optional but adds nutrients)

2 liters veggie stock (We use water and 2 heaping tbsp veggie stock base)

Toppings:

Salt/pepper to taste

Parsley

Lemon juice

Hot sauce

Directions:

In a large stock pot sauté garlic and onion over medium-high heat for 2 minutes. Add a splash of water to keep the onions from sticking to the bottom of the pot. Add carrots and celery and cook until onion smells sweet (about 7-10 minutes). Add remaining ingredients except spinach/greens to pot and bring to a simmer. Scoop bubbly orange scum off top and discard. Reduce heat to low simmer and cook 35-40 minutes or until lentils are soft. Fish out bay leaves and discard. Add spinach/greens.

To thicken soup, use stick blender and blend to desired consistency or transfer 3 cups of soup to blender and pulse. Transfer back to pot and stir. Can be repeated to desired consistency.

Serve with desired toppings and crusty bread/crackers.

Notes:

This soup is great for meal prepping and can be frozen in a Tupperware container for a quick meal.