· 1 tablespoon avocado oil· 1 cup chopped onion· 1 cup chopped celery· 1 cup chopped carrot· 1 cup chopped white fingerling potato· 2 garlic cloves (, minced)· 1 teaspoon sea salt ((+ more to taste))· 1 teaspoon black pepper ((+ more to taste))· 2 teaspoons turmeric· 2 teaspoons ground cumin· 2 teaspoons ground ginger· 2 teaspoons smoked paprika· 1 teaspoon ground cinnamon· 1 cup green (or brown lentils)· 1 cup red lentils· 4 cups vegetable broth· 2 cups water· 1/4 cup tomato paste· 1 cup almond milk ((or coconut milk depending on your preference))· 1 tablespoon lemon juice· 2 - 3 cups spinach
Step 1Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.Step 2Add lentils and saute 1 - 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.Step 3Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.Step 4For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!