Iron-Boost Lentil Soup

Ingredients

• 2.0 15ml Vegetable oil, olive
• 1.0 medium (2-1/2" dia) Onions, raw
• 2.0 medium Carrots, raw
• 120.0 g Celery, raw
• 4.0 clove Garlic, raw
• 2.0 15ml Spices, cumin seed
• 1.0 15ml Spices, paprika
• 1.5 250ml Lentils, raw
• 796.0 g Tomatoes, crushed, canned
• 2.0 medium (approx 2-3/4" long, 2-1/2 dia.) Peppers, sweet, red, raw
• 1200.0 g Soup, broth, vegetable, ready-to-serve
• 120.0 g Spinach, raw
• 48.0 g Lemon juice, raw
• 30.0 g Seeds, pumpkin seeds (pepitas), raw

Instructions

1. Heat oil. Cook onion, carrot, celery 8 minutes until soft.

2. Add garlic, cumin, paprika, 45 seconds.

3. Add lentils, tomatoes, peppers, broth. Bring to a boil, then simmer 35 minutes, lid ajar, until lentils are tender.

4. Stir in the greens until wilted.

5. All the lemon juice, off the heat. Not a token squeeze, the whole lemon.

6. Bowl it, then a heavy scatter of pumpkin seeds on top.