This One-Pot Lentil Soup Recipe is the perfect fall soup. Made with root vegetables, brown lentils, and fresh herbs, it's an easy, 30-minute, weeknight meal.
Place a large soup pot over medium-low heat and add olive oil. One oil is hot, add onions and garlic and sauté, stirring occasionally, for 5 minutes, until onions are fragrant. Add carrots and celery and continue sautéing for another 5 minutes.
Once vegetables are tender, add oregano, paprika, cumin, coriander, and cayenne. Stir to coat the vegetables. Add the remaining ingredients EXCEPT for the spinach, salt and pepper.
Cover, increase heat to medium-high and bring to a boil. Once soup is boiling, reduce heat to a simmer. Simmer for 20-25 minutes until lentils are cooked and most of the broth has evaporated.
Stir in the spinach. Add salt and pepper to taste and serve.