Lentil Soup

Method

1. Heat the 2 tbsp27 g olive oil in a pot over medium. Add the 1110 g diced onion and 2122 g diced carrots and cook until soft, about 7 minutes. Stir in the 4 tsp20 g garlic, 2 tsp4.2 g cumin, 1 tsp2.2 g smoked paprika, and ½ tsp0.5 g thyme for 30 seconds until fragrant.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Red Onion, diced1110 g(110 g)(1)
   • Carrots, diced2122 g(122 g)(2)
   • Garlic4 tsp20 g(20 g)(4 tsp)
   • Cumin2 tsp4.2 g(4.2 g)(2 tsp)
   • Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
   • Dried Thyme½ tsp0.5 g(0.5 g)(½ tsp)
2. Stir in the 1 can (14.5 oz)411 g diced tomatoes and cook, crushing them against the pot, until they darken and thicken slightly, about 3 minutes — concentrating them here builds deeper flavor before the liquid goes in.
   • Diced Tomatoes1 can411 g(411 g)(1 can)
3. Add the 1½ cups288 g green lentils, rinsed, and the 1 tbsp17 g bouillon dissolved in 6 cups water. Simmer, partly covered, 25–30 minutes until the lentils are tender.
   • Green Lentils, rinsed1½ cups288 g(288 g)(1½ cups)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
4. Blend about 2 cups of the soup and stir it back in — that’s what gives it body without cream. Stir in the 2 cups170 g frozen spinach and simmer 3 minutes.
   • Frozen Spinach2 cups170 g(170 g)(2 cups)
5. Finish off the heat with the 2 tbsp30 g lemon juice. Season with salt, to taste, and pepper, to taste.
   • Bottled Lemon Juice2 tbsp30 g(30 g)(2 tbsp)
   • Sea Saltto taste
   • Black Pepperto taste

Kids: blend more of the pot smooth and go light on the lemon — it turns mild and stew-like.