Try out this nutrient-packed vegan lentil soup, especially during the winter months! It's great for meal-prep and freezes well too.

Vegan Lentil Veggie Soup

Yield: 10 cups/5 servings
Active time: 15 minutes
Total time: 40 minutes

Ingredients:
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cups cubed butternut squash
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 2 teaspoons dried thyme
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup green or brown lentils, rinsed and sorted
• 1 14 ounce can fire-roasted diced tomato
• 6 cups vegetable broth
• 4 cups baby spinach
• Juice of half a lemon

Instructions:
Step 1: Heat the olive oil in a large pot over medium low. Sauté the diced onion and bell pepper until softened, approximately 3 minutes. Add the butternut squash, garlic and spices and continue to sauté for 1 minute, stirring constantly.

Step 2: Add the lentils, diced tomatoes and broth. Increase heat to medium high. Once the soup begins to simmer, reduce heat to medium low and simmer uncovered until the lentils and squash are tender, approximately 20 minutes. Adjust the heat if necessary to maintain a gentle simmer and stir occasionally.

Step 3: Once the lentils and squash are tender, stir in the spinach and continue to simmer until wilted, approximately 1 minute. Remove the pot from the heat and stir in the the lemon juice. If a creamier consistency is desired use a potato masher to mash the soup slightly. Serve immediately or store in an airtight container for up to 5 days in the refrigerator.

Enjoy!

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