Lentil Potato Soup for 4 Servings - Cooking with Kendra

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup red or green lentils, rinsed
• 2 large Yukon Gold potatoes, peeled and cubed into ½ inch pieces
• 6 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 2 cups fresh spinach or kale, chopped
• 1 tbsp lemon juice
• ½ tsp sea salt
• ¼ tsp black pepper