Lentil and Vegetable Soup

• Vegan

• Produce

  • 1 cup (french lentils, dry green
  • 1/2 tsp Basil
  • 1 Basil or favorite herbs, Fresh
  • 4 Carrots, medium
  • 1/2 tsp Coriander
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1/2 tsp Oregano
  • 1 cup Spinach or kale, fresh

• Pasta & Grains

  • 1 cup Macaroni or small pasta shapes

• Baking & Spices

  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 4 cups Vegetable broth or water

Found on createnourishlove.com

Description

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic
• 1 medium onion, diced
• 4 medium carrots, diced
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp basil
• ½ tsp oregano
• 1 cup dry green (French) lentils
• 4-6 cups vegetable broth or water
• 1 cup macaroni or small pasta shapes of choice, optional
• 1 cup fresh chopped spinach or kale
• ¾ tsp sea salt
• Fresh basil or favorite herbs to garnish

Directions

• Heat olive oil over medium heat in a large pot. Add garlic, onion, carrots, and spices, and sauté 10 to 15 minutes, until softened. Add in lentils and broth, bring to a boil, then reduce heat to low and simmer, covered, for about 45 minutes, or until lentils are fully cooked and tender. You may add pasta in the last 10 minutes of cooking, if desired. At this point, you may stir in your spinach and season with sea salt. Allow to simmer for about 2 minutes more, then remove from heat and serve.