Lentil and vegetable soup

• servings: 6

Ingredients

1 onion

2 carrots

2 sticks celery

1 capsicum

3 cloves garlic

1 tbsp tomato paste

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

200 g (1 cup) red lentils dry rinsed

1 can crushed tomatoes

5 to 6 cups stock

2 large handfuls spinach

1 lemon

salt and pepper

bay leaf

Directions

soften vegetables 8 to 10 minutes with 1 tsp oil or stock; add garlic and spices 1 minute; add lentils, tomatoes, stock; simmer 20 to 25 minutes; stir in spinach; finish with lemon; season; blend a cup for thicker texture if desired