Smoky Red Lentil Soup with Spinach

• olive oil↗2 tablespoon
• half of an onion, minced0.5
• carrots, peeled and minced↗2
• stalks celery, minced↗2
• cloves garlic, minced↗3
• smoked paprika↗2 tablespoon
• cumin↗0.5 teaspoon
• turmeric↗0.5 teaspoon
• red lentils, rinsed↗1.5 cup
• vegetable broth↗5 cup
• one 14-ounce can full-fat coconut milk14
• of fresh spinach, chopped1 cup
• kosher salt (more or less to taste)↗2 teaspoon
• juice of one lemon1
• garlic powder↗0.25 teaspoon
• onion powder↗0.25 teaspoon
• black pepper↗0.25 teaspoon
• honey to taste↗2 teaspoon
• pieces of flatbread, naan, or crispy socca for dipping6

Step-by-step instructions

1. 1

   Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.

2. 2

   Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.

3. 3

   Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.

4. 4

   Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)

5. 5

   Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!