Ingredients

• 1 1/2 cups lentils
• 10 cups water
• 1/2 cup brown rice
• 1 cup diced onion
• 2 tablespoons lemon juice
• 2 tablespoons Braggs liquid aminos (can use soy sauce instead, but Braggs is healthier)
• 1 tablespoon onion powder
• 1 tablespoon salt (this is the amount the cookbook suggests, but I usually use about a 1/2 Tbsp salt so you might want )
• 1 tablespoon chicken-flavored vegetarian seasoning (I use McKay's Chicken Seasoning which is like chicken bouillon but it's vegetarian and healthier)
• 1 teaspoon garlic powder
• 1 teaspoon dill weed
• 2 teaspoons cumin
• 1 cup frozen chopped spinach
• 15 ounces diced tomatoes
• ginger (optional, this is an option my family adds because we like a little ginger flavor)

Instructions

1. Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.

2. Add spinach and simmer 1 minute. Add tomatoes just before serving.

3. Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.