Lentil and Vegetable Soup

Ingredients:

• 1 cup red lentils, rinsed

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 4 cups vegetable broth

• 1 can (14 ounces) diced tomatoes (preferably no salt added)

• 2 cups chopped leafy greens (spinach, kale, or Swiss chard)

• Salt and pepper to taste

• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

2. Add the minced garlic, cumin, and coriander. Stir well and cook for an additional minute until fragrant.

3. Pour in the vegetable broth and bring the mixture to a boil. Add the rinsed lentils and reduce the heat to low. Simmer for about 15-20 minutes until the lentils are tender.

4. Stir in the diced tomatoes (including the juice) and chopped leafy greens. Cook for another 5 minutes until the greens are wilted.

5. Season the soup with salt and pepper according to your taste preferences.

6. Serve the soup hot, garnished with fresh cilantro or parsley.

This soup is packed with fiber, plant-based protein, and a variety of vegetables, making it a wholesome and satisfying meal. Enjoy!