Spinach and Lentil Soup | EATS Park City

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1/4 teaspoon crushed red pepper flakes, plus more if desired
• Kosher salt
• Freshly ground black pepper
• 1 14-oz. can diced tomatoes, with juices
• 10 oz. lentils
• 2 teaspoons fresh thyme
• 4 cups vegetable broth
• 4 cups baby spinach