Ingredients
2 tbsp. extra-virgin olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
3 cloves garlic, minced
2 tsp. cumin
1 tsp. coriander
1/4 tsp. crushed red pepper flakes, plus more if desired
kosher salt
Freshly ground black pepper
1 14-oz. can diced tomatoes, with juices
10 oz. lentils
2 tsp. fresh thyme
4 c. vegetable broth
4 c. baby spinach
Preparation
Step 1In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly, then season with salt and pepper.Step 2Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)Step 3Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.
