Chock full of veggies. This vegan red lentil soup is just what you need to warm you up on a cold winter night.
1. In a large pot, add the olive oil, chopped onion and minced garlic. Sauté until soft and translucent.
2. Pour in the tomato sauce, water and add the tomato paste. Stir to combine. Then, add the chopped celery, carrots, sweet potato, and red lentils, along with the cumin, paprika, smoked paprika, salt and pepper.
3. Bring to a boil, then simmer for 15-20 minutes, until the vegetables are cooked and the soup has thickened. Stir often for a creamier consistency.
4. Stir in the spinach and cook them down before removing from the heat.
