Hearty Spiced Lentil & Vegetable Soup

Lentils are an incredible source of plant-based protein. This soup is hearty enough to be a main meal and freezes beautifully.

1. Heat olive oil in a large dutch oven. Add diced onions, carrots, and celery (a mirepoix). Cook for 5-7 minutes until softened.
2. Add minced garlic, cumin, and thyme. Cook for 1 minute until fragrant.
3. Rinse the lentils and add them to the pot. Pour in the vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
5. For a thicker texture, use an immersion blender to partially blend the soup (about 3-4 pulses). Stir in kale or spinach if desired and cook until wilted. Serve with crusty bread.