Hearty lentil vegetable soup

Tick anything you already have.

• 1 cup dry brown or green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 2 cups baby spinach
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin and dried rosemary

Instructions

1. 1Warm the oil in a large pot and cook onion, carrot and celery 5 minutes.
2. 2Add cumin and rosemary and stir 30 seconds.
3. 3Add lentils, broth and 1 cup water. Simmer, partly covered, 20 minutes until tender.
4. 4Stir in spinach until wilted. Finish with lemon juice if you like.