Ingredients

  • 1 tablespoon avocado oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1cup chopped turnip
  • 2 1/2 cups chopped sweet potato
  • 2 minced garlic cloves
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1 cup green or brown lentils
  • 1 cup red lentils
  • 2 tablespoons turmeric
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 4 cups vegetable broth
  • 2-3 cups water
  • 1 cup spinach
  • 1 cup fresh herbs (I like parsley)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, sweet potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
  2. Add lentils, turmeric, ginger and cumin and saute 1-2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  3. Remove from heat and stir in spinach, herbs, lemon and pepper flakes until spinach has wilted. Serve immediately!

Source: simplyquinoa.com