Low-Calorie Vegetable and Lentil Soup

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic, ground cumin, and dried oregano. Cook for another 1 minute until fragrant, stirring constantly to prevent burning.

Add the rinsed brown lentils, canned diced tomatoes with their juices, and low-sodium vegetable broth to the pot. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, or until the lentils are almost tender.

Add the diced zucchini to the soup and continue to simmer uncovered for another 8 to 10 minutes, until the zucchini and lentils are fully tender.

Stir in the chopped baby spinach and fresh lemon juice. Cook for 2 minutes until the spinach is wilted and bright green.

Season with salt and black pepper to taste. Ladle hot into bowls and serve.