Lentil Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 tablespoon minced garlic
• 2 teaspoons ground turmeric
• 1 teaspoon ground ginger
• ½ teaspoon ground cumin
• 4 cups lower-sodium vegetable broth
• 1 cup dry green lentils
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• ¾ teaspoon salt
• 1 cup chopped fresh spinach
• 1 cup frozen green beans
• 1 tablespoon fresh lemon juice
• 1 teaspoon crushed red pepper
• Cilantro sprigs for garnish

Instructions

• Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, ginger and cumin; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, lentils, chickpeas and salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cover and cook, stirring occasionally, until the lentils are tender, 30 to 40 minutes.
• Remove from heat and stir in spinach, green beans and lemon juice, stirring until the spinach wilts and the green beans are heated through, about 1 minute. Ladle the soup into 6 bowls; sprinkle with crushed red pepper and garnish with a sprig of cilantro, if desired.