Lentil Soup

This soup is full of nutrients, fiber, and greens and it's delicious, especially with the right amount of spices, salt, and freshly squeezed lemon. Pair with some hearty bread (dipped in olive oil, perhaps) for a complete meal, plus a few days of leftovers for lunch! Here are the directions but you can definitely add a little more of each ingredient to make a larger batch. One bowl gives you at least three weekly wins (lentils, greens, vegetables).

Ingredients:

1 chopped onion

a few crushed cloves of garlic

3-4 chopped carrots

3-4 chopped celery stalks

2 diced medium potatoes

1 cup green or brown lentils (rinsed and drained)

48 oz. vegetable broth

1 box of baby spinach, or some fresh greens like swiss chard

Spices to taste: salt (2 teaspoons), cumin (a couple of teaspoons), coriander, cayenne pepper (depends on your heat tolerance/preference)

2 lemons

Directions:

Sautee the diced onion in some oil (avocado oil works great) for 2-3 minutes. Add chopped carrots, celery, and potato along with the crushed garlic. Let this cook together and soften and then add spices. Stir together and add the lentils. Stir that for a minute or so and then add the broth. If you made a bigger batch than the quantities above, then you can also add some water now or later, once you get a sense of the soupiness. Some prefer a thicker, "stew-ier" consistency and others like it soupy. Let it come to a boil, then simmer for 15-20 minutes, wilting in the greens at the end. Squeeze in the juice of the lemons.