Easy Weeknight Lentil Soup
8 servings
Ingredients
2 1/2 quarts water
1 pound dried brown lentils
1 cup baby spinach, or to taste
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon ground black pepper
3 dashes liquid aminos (such as Bragg®)
Instructions
Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.
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