🌱 Hearty & Healthy Lentil Soup (Vegan/Vegetarian)

• Avocado Oil cooking spray
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped turnip (peeled first)
• 2 1/2 cups chopped sweet potato (peeled first)
• 1 tbsp. minced garlic
• 1 tsp. salt
• 2 tsp. dried thyme
• freshly ground black pepper
• 1 cup orange lentils, rinsed and drained
• 1 cup brown lentils, rinsed and drained
• 1 tbsp. turmeric
• 1 tsp. ground ginger
• 1 tsp. cumin
• 1 tsp. crushed red pepper flakes
• 2 - 32 oz. boxes low sodium vegetable broth
• 1 cup plain almond milk
• 1 cup baby spinach, stems removed and roughly chopped
• 2 tbsp. freeze-dried parsley

Heat a large soup pot over medium heat.  Generously spray with avocado oil spray.  Add the onion, celery, turnip and sweet potato and cook, stirring occasionally, about 8 minutes, until the veggies are starting to soften.  During this process, you can add a small amount of water or vegetable broth to the veggies if you are concerned with them sticking or burning.

Add the minced garlic, salt and thyme to the pot and generously season with freshly ground black pepper.  Stir to combine and allow to cook for another 2 minutes, stirring often.

Add the lentils, turmeric, ginger, cumin and red pepper flakes to the pot and pour the broth over the top.  Bring soup to a boil and then reduce heat to a simmer.  Cover the pot and allow to simmer for 30 minutes covered.

Remove pot from the heat and stir in the almond milk, spinach and parsley.  Continue to stir until the spinach is wilted, about a minute.

Serve immediately, or return pot to low heat and keep uncovered on low until ready to serve. Enjoy!

Yields six 2-cup servings: 267 calories, 1.5 grams fat, 16 grams protein & 34 net carbs per serving.

Optional: Serve with a sprinkling of Vegan Parmesan.  Yum!