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
In a large stock pot, heat the oil and add the onions, carrots, celery, ginger and spices. Saute until onions are translucent.
Add in the garlic and cook with an additional 1-2 minutes.
Pour in the broth and bring to a simmer.
Add the lentils and simmer for 10-15 minutes.
Add in potatoes and simmer further until tender.
Add in the spinach and simmer for another 15 minutes. Serve with a delish gluten-free bread.