Step 1

First, make the quinoa in a separate medium-sized pot according to the package instructions. When it's done, take it off the heat and set it aside.

Step 2

In a large dutch oven over medium heat, saute the diced onion until it's soft and translucent.

Step 3

Add minced garlic, tomato paste, Italian seasonings, salt, and black pepper to the pot. Stir to combine and let it cook for a few minutes to help the flavors meld.

Step 4

Next, pour in the fire-roasted diced tomatoes (with the juice), diced bell peppers, green lentils, maple syrup, and vegetable broth to the pot. Stir to combine and increase the heat to bring it to a low simmer. Reduce the heat to medium, and then let the soup cook for 25 minutes.

Step 5

Lastly, add the frozen spinach and the quinoa and let it cook for 5 more minutes or until the frozen greens have thawed completely.