INGREDIENTS

• Olive Oil
• 4-6 Carrots (Sliced into rounds)
• 1 Red Pepper (Diced)
• 1 Shallot (Diced)
• 1 Garlic Clove (Chopped)
• 1 Tbsp Tomato Paste
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 2 Cups Green Lentils
• 6 Cups Vegetarian Broth
• 1 Cup Fresh Spinach
• 1 Cup Frozen Corn
• Salt 
• Red Pepper Flakes
• 2 Tbsp Oat Milk
• 1 Lemon

INSTRUCTIONS

Put a glug of olive oil in a 3 1/2 quart copper pot. (Or other heavy bottomed pan.) Add in the carrots and red pepper and sauté for a few minutes. Add the shallots and sauté until translucent. Add in the garlic clove and stir well.  

Measure out the tomato paste and melt it slowly in the pot. Add the cumin, turmeric, and stir well. Measure out your lentils and add in the vegetarian broth, bring it to a boil, then turn the burner down to a simmer. Cover the pot and cook the lentils for 15 minutes or so. Test for doneness. Use an immersion blender to blend about 25% of the soup at this point. You may blend more if you like a creamier soup. If you don't have an immersion blender, take about 2 cups of the soup mixture and put it in a food processor and then add it back into the soup pot. 

Add in fresh spinach and corn. Stir well. Add in salt and red pepper flakes, taste for flavor. Stir everything well and put the lid back on for 3-4 minutes. Add in the oat milk and the juice of one lemon.