Mediterranean Lentil and Spinach Soup - Forks Over Knives

Ingredients

• 32 ounces low-sodium vegetable broth
• 1 cup brown or green lentils, rinsed and drained
• 1 medium onion, chopped (1 cup)
• 2 stalks celery, chopped (½ cup)
• 1 carrot, chopped (½ cup)
• 3 cloves garlic, minced
• 1 green zucchini or yellow squash, cut into ½-inch pieces
• 1 teaspoon ground cumin
• 1 teaspoon fresh oregano, snipped
• 2 medium tomatoes, chopped (2 cups)
• Sea salt and freshly ground black pepper, to taste
• 4 cups fresh baby spinach