Sopa De Lentejas (Spanish Lentil Soup with Vegetables)

vegancocotte.com

Candice Clary

2 tablespoons olive oil

2 medium onion, diced

1 large carrot, diced

2 celery stalks, diced

1 large parsnip, diced

1 teaspoon Himalayan salt

3 large garlic cloves, finely chopped

2 teaspoons smoked paprika

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh rosemary, finely chopped

1 x 400 g (14 oz) can chopped tomatoes

2 medium potatoes, cubed (about 250 g) (8.8 oz)

175 g (6 oz) brown or green lentils, rinsed

2 bay leaves

1 ½ (6 cups) litres low-salt vegetable stock

100 g (3.5 oz) baby spinach

Freshly ground black pepper, to taste

Directions at vegancocotte.com

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