Vegan Lentil Soup with Spinach, Tomatoes, and Cumin

Ingredients

• 1 T olive oil
• 1 1/2 tsp whole cumin seeds
• 1 large onion, chopped small
• 4 cloves garlic, minced
• 1/2 tsp. ground coriander
• fresh ground black pepper to taste
• 1 tsp. paprika
• 1 1/2 cups brown lentils
• 4 cans vegetable broth or water
• 1 can petite diced tomatoes with juice
• 2 cups chopped spinach
• salt to taste

Directions

Heat olive oil in large heavy dutch oven, add cumin seeds and cook over medium heat until fragrant and starting to pop, about 3 minutes. (Stir a few times so they don’t burn.)Stir in onion, minced garlic, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.Add lentils and vegetable broth, bring to a low boil and then reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender. (Depending on how much water has evaporated and how much the lentils have expanded you may want to add another can of broth or some water at this point. I added a whole can more vegetable broth)Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart.Season to taste with salt and serve hot.