Harvest Soup

This recipe is from the site www.occasionallyeggs.com with some modifications. We call this recipe Harvest Soup due to it's rich fall colors and warm, spicy flavor. This is definitely going to be one of my favorite go-to soup recipes this fall as the weather gets cool!

What you'll need:
1 tbs olive oil
1 red onion, diced
6 medium carrots, chopped
3 cloves garlic, minced
3-4 cm piece of fresh ginger, finely minced
3/4 tsp ground cumin
1/2 tsp ground turmeric
3/4 tsp ground black pepper
1 tsp sea salt
14.5 oz can of diced tomatoes
8 cups vegetable broth (organic, with no sugar added)
1 cup red lentils, soaked for a few hours
1 cup frozen spinach
juice from one lemon
1 cup brown rice, cook according to package directions

In large pot, heat oil over medium heat. Add onions, saute for 2 minutes. Add carrots and saute for another 2 minutes. Add garlic, ginger, and spices, stir until vegetables are coated with seasoning. Add the diced tomatoes and the vegetable broth.
Increase heat to high, bring to a rolling boil before reducing heat to medium-low and simmering for 25 minutes, stirring occasionally. Turn off heat, stir in the spinach and lemon juice. Stir in the cooked rice and serve. Enjoy!