heat a large dutch oven or soup pot over medium heat, when hot oil
cook vegetables with a generous pinch of smoked salt or sea salt (about 1/4 tsp) stirring often until softened, about 10 minutes
add lentils and spices to pot and cook, stirring often, about 3 – 4 minutes
add stock and/or water and rosemary sprig, cover and simmer soup on medium-low heat until lentils and vegetables are softened, about 35 – 40 minutes; turn off heat and remove and discard rosemary sprig
optional step: partially purée soup by using an immersion blender; alternatively, remove about 2 cups of soup and purée in a blender, then return to pot (be careful if soup is still hot)
stir in fresh spinach and a generous squeeze of lemon juice, then season soup to taste with sea salt and/or smoked salt and fresh cracked black pepper
Recipe Notes
Recipe makes about 6 cups and serves 4-6
Original recipe created by Jerran Boyer
www.healthnutchefs.com