Lentil Vegetable Soup by Running to the Kitchen

olive oil, yellow onion, celery, carrot, garlic, salt and pepper, cumin, smoked paprika, turmeric, bay leaf, brown or green lentils, vegetable broth, green beans, mushrooms, baby spinach, juice of lemon

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

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– 1 tablespoons olive oil
– 1 small yellow onion, chopped
– 2 stalks celery, chopped
– 1 large carrot, chopped
– 2-3 cloves garlic, minced
– salt and pepper
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1 in piece fresh turmeric freshly grated or 1/2 teaspoon ground turmeric
– 1 bay leaf
– 1 1/4 cup brown or green lentils, rinsed
– 4 cups vegetable broth
– 8 ounces green beans, roughly chopped
– 6 ounces mushrooms, roughly chopped
– 1 bunch/8 ounces baby spinach
– juice of 1/2 a lemon

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

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