Step 1

Heat the oil in a large stockpot or dutch oven. Add onions and garlic, and saute until fragrant, about 3 minutes. Add the celery, carrot, potato, and mushrooms and saute for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook, about 2 minutes.

Step 2

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.

Step 3

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.

Step 4

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!