Ingredients

• Ingredients Units USM Scale 1x2x3x 1/4 cup water or 2 tablespoons olive oil 1 medium onion, diced 2 – 3 carrots (about 1 cup), diced 2 celery ribs, diced 3 cloves garlic, minced 1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen) 1 can (14oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced 1 lb. baby potatoes, diced 1 1/2 cups dried brown or green lentils 1 1/2 teaspoons paprika 1/2 teaspoon cumin 1/2 teaspoon curry 6 cups water or low-sodium broth, + more as needed 2 handfuls of baby spinach or kale juice of 1 lemon 1/2 cup parsley, chopped mineral salt & pepper, to taste

Preparation

• Instructions Stovetop (see notes for more cooking options): Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant. Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 – 35 minutes, stirring occasionally. Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.  Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.  Serves 6 Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 – 3 months.