Lentil soup

Lentil soup is cozy, budget-friendly and ready in under an hour, with no soaking required. Lentils are an excellent source of fiber, plant protein and folate, so this bowl is filling in the best way.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, 2 carrots and 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika
• 1 1/2 cups brown or green lentils, rinsed
• 1 can (14 ounces) diced tomatoes
• 6 cups vegetable or chicken broth
• 2 big handfuls spinach or chopped kale
• Juice of 1/2 lemon, plus sea salt and pepper to taste

Preparation:

• Warm the oil in a large pot over medium heat. Cook the onion, carrots and celery 6 to 8 minutes, until soft.
• Stir in the garlic and spices for 1 minute.
• Add the lentils, tomatoes and broth. Bring to a boil, then simmer partly covered 25 to 30 minutes, until the lentils are tender.
• Stir in the greens until wilted, then season with lemon, salt and pepper.
• Leftovers thicken as they sit (add a splash of broth when reheating) and freeze well for up to 3 months.