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Mediterranean Lentil and Spinach Soup

Forks Over Knives
  • 60 minutes
  • Serves

INGREDIENTS

4 cups

Baby spinach, fresh

1 cup

Brown or green lentils

1

Carrot, chopped ( 1/2 cup)

2

stalks Celery

3 cloves

Garlic

1

Onion, chopped (1 cup), medium

1 tsp

Oregano, fresh

2

Tomatoes, chopped (2 cups), medium

1

Zucchini or yellow squash, green

32 oz

Vegetable broth, low-sodium

1

Sea salt and freshly ground black pepper

1 tsp

Cumin, ground