1 large green bell pepper (approx. 1½ - 2 cups), finely chopped
4 Roma tomatoes (approx. 2 cups), chopped
1 tsp. ground coriander
½ Tbs. sea salt
¼ tsp. cayenne pepper
ground black pepper, to taste
6-8 cups filtered water (depending on how thick you like the soup)
2 large handfuls spinach, roughly chopped
handfull cilantro, roughly chopped
juice of one large lemon
In a large bowl, cover the lentils with filtered water and allow to soak for at least 15-30 minutes (I simply let them soak while I was chopping up the veggies).
In a large stockpot, heat the olive oil over Medium heat. Add the leeks and sauté for 5 minutes, or until fragrant. Add the garlic and sauté for a couple more minutes. Then, add the carrots, celery, bell pepper, tomato and spices (coriander, salt, cayenne pepper, and black pepper), stir well and sauté for 5-10 more minutes, or until the veggies have softened. *Be sure to stir the veggies often so they cook evenly. Rinse and drain the lentils and add them to the stockpot along with the filtered water. Stir well and bring to a boil. Cover with a lid, reduce the heat, and allow the soup to simmer for 45 minutes to an hour, until the lentils are cooked through. Taste and adjust the seasoning as desired.
When the soup is almost done cooking, stir in the spinach, cilantro, and lemon juice. Serve and enjoy!
Store leftover soup in a sealed container in the fridge.
Recipe by Almonds & Avocados at http://almondsandavocados.com/vegetarian-lentil-soup/