Lentil and Potato Soup

As much as I love summer, and will mourn its passing, I am also excited for The Season of Soups! That heartiness that is reserved for the cooler months. Nothing tastes better than a piping hot bowl of lentil soup on a crisp October day! Here is a very easy recipe for a satisfying meal, packed with protein.





Ingredients

3 tablespoon olive oil

2 onions, quartered and sliced thin

3 carrots, peeled and sliced

3 celery stalks, diced

1 large thumb of fresh ginger, peeled and minced (about 1/4 cup)

5 garlic cloves, minced

1/2 teaspoon (or more) cayenne

2 bay leaves

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

salt and pepper to taste

8-10 cups gluten-free vegetable broth

1 pound of Trader Joe's green lentils, rinsed and picked over

5 large potatoes, peeled and cubed

5 cups fresh spinach


Directions

  1. In a large stock pot, heat the oil and add the onions, carrots, celery, ginger and spices. Saute until onions are translucent.

  2. Add in the garlic and cook with an additional 1-2 minutes.

  3. Pour in the broth and bring to a simmer.

  4. Add the lentils and simmer for 10-15 minutes.

  5. Add in potatoes and simmer further until tender.

  6. Add in the spinach and simmer for another 15 minutes. Serve with a delish gluten-free bread.

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