To make it even better, this soup is one big bowl full of goodness: It is vegan. The health benefits of lentils and beans are widely known: low GI, low in calories, heart-healthy, lots of fiber. Spinach, like all green leafy vegetables, is full of antioxidants, rich in vitamin C, potassium and iron and contains lots of fiber too. The lentils, once cooked, give the soup a natural thickness. I love the spice mix in this soup too: a whole mix of anti inflammatory and anti oxidant properties come with the turmeric, cinnamon and cumin.
It’s worth making this soup in huge batches, as it gets better when leftovers of the soup are reheated the next day. Enjoy!
Heat olive oil over medium heat. Saute onions, garlic and spices until onions are soft. Stir in the beans, lentils, lemon juice, mint. Then add vegetable stock. Cover and simmer for 20 minutes, until lentils are tender. Stir occasionally. Stir in spinach and simmer uncovered for 5 minutes. Ready to serve.