4 tablespoons extra virgin olive oil

½ cup diced carrots

½ cup diced celery

½ cup diced onion

1 medium potato, diced

½ cup dried mushrooms

½ cup julienned sun-dried tomatoes or 2 tablespoons tomato paste

1 can (14.5 oz) diced tomatoes with juice

1 cup dried brown lentils, rinsed

1 can (15 oz) white beans, drained and rinsed

6–8 cups water or vegetable broth

2 bay leaves

½ teaspoon ground coriander

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon black pepper

¼ teaspoon crushed red pepper (optional)

1 cup frozen spinach

2 tablespoons balsamic vinegar

2 tablespoons fresh parsley, chopped (optional)

Salt to taste

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Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add carrots, celery, and onion, cooking until soft and lightly browned, about 5 minutes.
Add Tomatoes & Spices: Stir in sun-dried tomatoes or tomato paste, dried mushrooms, and all herbs and spices except salt. Cook for 2–4 minutes until fragrant.
Simmer Soup: Add diced potato, lentils, canned diced tomatoes, and water or broth. Bring to a boil, then reduce heat to low and simmer for 30–40 minutes until lentils and potatoes are tender.
Finish with Greens & Beans: Add frozen spinach and drained white beans. Bring to a gentle boil for 2–3 minutes.
Season & Enhance: Stir in balsamic vinegar and add salt to taste. Adjust seasonings if needed.
Optional Blending: Blend all or part of the soup for a smoother texture, adding extra water if necessary.
Serve: Garnish with fresh parsley before serving. Enjoy warm.

Storage: Keep in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
Texture: Blending makes the soup easier to digest for sensitive stomachs. Keep it chunky for a hearty meal.
Customization: Add seasonal vegetables like parsnips, turnips, or kale. Spice it up with extra paprika or chili flakes if desired.
Protein Boost: Include cooked quinoa or extra beans for a more filling meal.
Serving Suggestion: Pair with crusty gluten-free bread or a fresh side salad.