what kate ate

what you’ll need

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 tbsp tomato paste
• 4 cloves garlic
• 2 tsp cumin
• 1 tbsp italian seasoning (or 1 tsp each of dried oregano, dried basil, and dried thyme)
• sprinkle of s&p, to taste
• 28-oz can fire-roasted diced tomatoes
• 6 cups low sodium chicken broth (or vegetable broth if you are sticking to vegetarian)
• 1 cup lentils
• 1 cup spinach
• 3 tbsp lemon juice

instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until translucent- about 5 minutes.
3. Add the tomato paste, garlic, and spices and cook for another 2 minutes to allow the flavors to meld.
4. Add the can of tomatoes, chicken broth, and the lentils and bring to a boil.
5. Reduce heat to low and let the soup simmer for 30 minutes.
6. Optional step: use an immersion blender to spot blend a few times to make the soup creamier. I opted to do this because I didn’t want my tomato to all be in chunks, but if you like chunky soup then you can omit this step.
7. Add in the spinach and lemon juice and mix well to cook the spinach.
8. Enjoy!

macros (estimate) & notes