1 cup lentils, cooked, simmer on medium
2 tbsp EVOO
1 tsp minced garlic
1 medium onion, chopped
½ lb ground turkey (optional for vegetarians)
½ head cauliflower, chopped
2-3 stalks celery, chopped
2 large carrots, chopped
2 med tomatoes chopped
1 cup mushrooms, sliced
3-4 cups fresh baby spinach or 1 package frozen
1 tsp Peachy’s dried herbs
1 tsp ground cumin
1 tsp ground coriander
Salt and peper to taste
½ bunch cilantro
Nutrition Information per 10 0z serving:
205 kCal, 13 g Protein, 24 g Carbs, 7.6 g Fat, 5.5 g Fiber, 73 mg Sodium
Heat oil in a soup pot, add garlic and onions, cook for 2 minutes.
Add ground turkey, beef or chicken (for non-vegetarians) cook until brown about 4-5 minutes.
Add carrots, celery, cauliflower, tomatoes and mushrooms.
Add herbs, cumin and coriander, saute for 3-4 minutes.
Add lentils and enough water (4-6 cups) depending on soup thickness preference.
Let simmer for 20-25 minutes.
Blend in spinach.
Season with salt and pepper.
(I prefer to make this spicy hot w cayenne pepper)
Sprinkle w cilantro before serving.