Middle Eastern Spiced Lentil and Vegetable Soup

Ingredients:
• 1 tbsp olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 1/2 cup finely chopped celery
• ½ cup frozen spinach
• 2 cloves garlic
• 2 cups dried brown or green lentils, rinsed
• 1 14 oz can chopped tomatoes
• 4 cups low-sodium chicken or vegetable stock
• 4 cups water
• 1 tsp ground coriander
• 1 ¼ tsp ground cumin
• 1/3 tsp ground black pepper
• 1 bay leaf
• 1/8 tsp hot paprika
• 1/3 tsp allspice
• 1/8 tsp cinnamon
• 1/8 tsp cloves
• 1/4 tsp cardamom
• 1/3 tsp ginger
• Salt, to taste

Directions:
Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, stirring often, until the onions are translucent (approximately 6 to 7 minutes). Add the garlic and cook for another minute or two until it begins to brown. Add the spices and cook briefly until fragrant, about a minute. Add the lentils, tomatoes, broth and water and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. If you like you can puree the finished soup to your preferred consistency, but I leave it as is. Garnish with parsley and serve with lemon wedges, if desired.