Lentil Soup with California Dates and Spinach

Yield: 6

prepRinse lentils
1 tbsp olive oil	Sauté onion, carrots & celery	Add spices, cook 30 sec	Add lentils, tomatoes, broth & water	Simmer 25–30 min, lid slightly open	Season with salt & pepper	Stir in spinach & dates, cook 2–3 min	Stir in lemon juice, serve warm
3/4 cup diced yellow onion
1/2 cup diced carrots
1/2 cup diced celery
3 cloves minced garlic
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
3/4 cup dry lentils, rinsed
1 can (14.5 oz / 411 g) no-salt-added diced tomatoes
4 cups / 960 ml unsalted vegetable broth
2 cups / 480 ml water
1 tsp salt
1/2 tsp black pepper
2 cups fresh baby spinach
2 whole pitted California dates, finely chopped
1 tbsp lemon juice

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