Hi, I'm Parker 👋
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Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.
Add lentils and saute 1 - 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!