Ingredients:

• 1 cup dried lentils (green or brown), rinsed and drained
• 4 cups vegetable broth (or water)
• 1 cup baby spinach, packed
• 1 large carrot, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: 1 teaspoon cumin or thyme for added flavor

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat olive oil over medium heat.
   • Add the diced onions and garlic, and sauté for 3-4 minutes until they become translucent and fragrant.
   • Add the diced carrots and cook for another 2-3 minutes, stirring occasionally.
2. Add the Lentils and Broth:
   • Pour the rinsed lentils into the pot and add the vegetable broth (or water).
   • If using, add the cumin or thyme for extra flavor.
   • Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the lentils are tender.
3. Add the Spinach:
   • Once the lentils are cooked, add the baby spinach to the pot.
   • Stir gently and let the spinach wilt in the hot soup for about 3-4 minutes.
4. Season and Simmer:
   • Add salt and pepper to taste, adjusting the seasoning as desired.
   • Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.
5. Serve:
   • Ladle the soup into bowls and enjoy it warm.
   • Optionally, garnish with a sprinkle of fresh herbs or a squeeze of lemon for a hint of brightness.

This Spinach & Lentil Soup is hearty, nutritious, and packed with plant-based protein, making it a satisfying and wholesome meal any time of the year!