A healthy, easy and delicious recipe that you can store and eat throughout the week!
This lentil, chipotle and spinach soup is a healthy, low calorie and delicious recipe that is a great vegetarian dish but you could also add your choice protein. I used black lentils but you can use brown, red, yellow lentils with or without the husk!
The chipotle adds a smoky spice to it that you could also leave out if spiciness is not your thing.
In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until the ingredients start to soften; about 5 minutes. Add garlic, cumin, coriander, and chipotles, and cook 1 minute, stirring constantly. Season with salt and pepper.
Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil.
Reduce heat to low, cover partially, and let simmer until lentils are tender and soup has thickened; about 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)
Stir in spinach and continue cooking until wilted, 2 minutes. Season with salt and pepper.