# Hearty Lentil Vegetable Soup

> Protein-rich vegan lentil soup with carrots, tomatoes and spinach.

Serves 4. Prep 15 min, cook 40 min. lunch, dinner; vegan, vegetarian, pescatarian, gluten-free, dairy-free. Contains: none of the major allergens.

Nutrition per serving (USDA FoodData Central): 400 calories, 22 g protein, 64 g carbs, 9 g fat, 11 g fiber, 1780 mg sodium.

## Ingredients

- 2 tbsp olive oil
- 1 cup yellow onion, chopped
- 1 cup carrot, diced
- 3 stalk celery, diced
- 4 clove garlic, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 1/2 cup lentils, rinsed
- 14 1/2 oz diced tomatoes
- 6 cup vegetable broth
- 4 cup spinach
- 2 tbsp lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper

## Instructions

1. Heat the oil in a large pot over medium heat. Cook the onion, carrot and celery for 7 minutes until soft.
2. Add the garlic, cumin, paprika and thyme and stir for 1 minute.
3. Add the lentils, tomatoes, broth, salt and pepper. Bring to a boil, then reduce to a simmer.
4. Cover and cook 25 to 30 minutes until the lentils are tender.
5. Stir in the spinach until wilted and finish with the lemon juice. Adjust the seasoning and serve.

recipe_id: `lentil-vegetable-soup` (use with the Mise MCP tools build_shopping_list and log_calories)