Lentil and Spinach Soup

Red lentils dissolve into a thick, velvety broth loaded with anti-inflammatory spices.

Ingredients

• 1.5 cups red lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onion 5 min until soft.
2. Add garlic and all spices. Cook 1 minute until fragrant.
3. Add lentils, broth, and diced tomatoes. Bring to a boil.
4. Reduce heat and simmer 20-25 minutes until lentils are completely soft.
5. Stir in spinach until wilted. Add lemon juice. Season with salt and pepper.
6. For a thicker soup, use an immersion blender to partially blend.

Notes

Turmeric has direct anti-inflammatory benefits for insulin resistance. Red lentils have a very low glycemic index despite their carb content.