Green Lentil Soup

Ingredients:

• 2 tablespoons olive oil

• 1 onion, chopped

• 4 carrots, chopped (2 cups)

• 2 celery stalks, chopped

• 2 tomatoes (diced)

• 2 fresh red bell peppers (slice and dice) or use (14 oz pot) roasted bell peppers

• 200 grams baby spinach leaves

• ½ teaspoon ground cumin

• 1½ teaspoons sea salt

• grounded black pepper

• 4 garlic gloves (chopped)

• 150 grams dry green lentils, rinsed

• 2 tablespoons wine wine vinegar

• 4 fresh thyme sprigs or 2 bay leaves

• 1 1/2 litre vegetable broth

• ½ cup chopped fresh parsley on top just before serving.

Instructions

• Heat the olive oil in a large pot/Dutch oven pot and add the onion, carrots, celery, cumin, salt, and ground pepper.

• stir occasionally 8 minutes - 10 minutes until vegetables begin to soften.

• Add the garlic, bell peppers, tomatoes, lentils, vinegar, thyme, and broth.

• Cover and simmer for 25 - 30 minutes.

• Add the baby spinach leaves to the soup in the last 5 minutes before serving.
  

• Top with the parsley before serving (optional)