Red Lentil Soup

Ingredients:

• 3 tablespoons extra-virgin olive oil

• 2 medium carrots, finely diced

• 2 stalks celery, finely diced

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 1 tsp tomato paste

• 1 tsp ground cumin

• . tsp crushed saffron threads

• . tsp ground turmeric

• 4 cups low-sodium broth. (My favourite is Kegle & Fire bone broth for extra protein)

• 1 . cups water, plus more as needed

• 2 cups red lentils, rinsed

• . cup spinach, coarsely chopped

• 1 tsp kosher salt

• 1 tsp ground pepper

• Greek yogurt & chopped fresh mint for garnish

*Note: I often add more veggies such as green beans, zucchini or broccoli.

Directions:

1. Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook

until starting to soften, 7 to 10 minutes. (Do not brown.) Stir in garlic, tomato paste,

cumin, saffron and turmeric and cook for 1 minute.

2. Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer. Adjust heat to

maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the

lentils and vegetables are tender, 15 to 20 minutes. Add more water if desired.

3. Garnish with yogurt and mint.

My Favourite Turkey Chilli