Ingredients 1 cup vegetable stock (from a cube is also fine) 2 cups water 3 onions, chopped 3 garlic cloves, pressed or minced 1 cup dry green or brown lentils, washed & drained 2 large tomatoes 2 tbsp tomato paste Handful baby spinach 2 medium sweet potatoes, cubed into small pieces 2 carrots, chopped 1 bell pepper, chopped Pinch of black pepper Pinch of Himalaya salt 1/2 tbsp cumin powder 1/2 tbsp coriander powder 1/2 tbsp tumeric powder Coconut oil Lemon wedge for serving small red onion, chopped Red pepper, sliced How to 1. In a large stockpot, heat a little bit coconut oil over medium heat and sauté the onions and garlic. 2. After 5 minutes add the lentils, sweet potatoes, carrots, tomatoes, bell pepper and cook this for another 10 minutes on medium heat. 3. Pour the vegetable broth in a stockpot and add all the dry ingredients, boil this for 10 minutes. 3. Add the tomato paste and 2 cups of water and let it boil for another 25-30 minutes on medium heat. 4. Add water & Himalaya salt if needed. 5. Serve the soup with chopped baby spinach, red onions, red pepper and lemon juice or anything you like & enjoy! Bon appétit!