• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery ribs, chopped
• 1 can of crushed or diced tomatoes
• 2 cups dry green or brown lentils
• 7 cups vegetable broth
• 1 tbsp Boku Super Shrooms powder
• 1 tbsp Boku Umami or Hot Mami seasoning
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp salt, or to taste
• 3 cups baby spinach, sliced into ribbons, or kale
• 1 lemon, juiced

Optional Toppings: vegan crumbly cheese, hot sauce, parsley, a sprinkle of Boku Umami

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently for about 4-5 minutes.
2. Add the can of tomatoes (with liquid), lentils, vegetable broth, Boku Super Shrooms, Boku Umami, cumin, coriander, and smoked paprika. Stir to incorporate everything.
3. Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened.
4. Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste and top with vegan crumbly cheese, hot sauce, parsley, and a sprinkle of Boku Umami. Enjoy!