Vegan Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 6 cups vegetable broth
• 1 1/2 cups dried green or brown lentils, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chopped kale or spinach
• 1 tablespoon lemon juice
• Fresh cilantro, chopped, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5-7 minutes, or until the onion is soft and translucent.
2. Add the cumin, coriander, smoked paprika, and cayenne pepper to the pot and stir to combine.
3. Add the vegetable broth, lentils, and diced tomatoes to the pot. Stir to combine and bring to a boil.
4. Reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
5. Stir in the salt, black pepper, kale or spinach, and lemon juice. Cook for 5-7 minutes, or until the kale or spinach is wilted and tender.
6. Remove from heat and let cool for a few minutes. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
7. Divide the soup among bowls and garnish with chopped cilantro. Serve hot.