Method

1. Heat Oil and Spices: In a large pot, heat olive oil over medium heat. Add bay leaf and cinnamon stick, sautéing briefly.

2. Add Aromatics: Stir in onions, garlic, and optional chopped cilantro. Sauté until the onions turn translucent and aromatic.

3. Add Vegetables: Add carrots, celery, butternut squash, and tomato. Season with salt and cook until the tomatoes begin to break down.

4. Add Lentils and Seasonings: Pour in the soaked lentils, stir to combine, and add water, oregano, black pepper, and additional salt if needed.

5. Simmer Until Tender: Cover partially and let the soup simmer on low heat for about 45-50 minutes, or until the lentils and vegetables are tender.

6. Finish with Spinach: Stir in spinach and cook for an additional 5-10 minutes, until wilted and well incorporated.

Recipe Notes:

This Healthy Lentil Vegetable Soup is great for meal prepping and keeps well in the fridge for up to three days. Serve with gluten-free bread or on its own for a nutritious, warming meal. This recipe is not only a gluten-free, vegan soup option but also meets the needs of those looking for allergen-free, dairy-free, and egg-free dishes.