Cap’n Jeff’s Vegetarian Spicy Red Lentil Soup

Cap’n Jeff’s Vegetarian Spicy Red Lentil Soup

Make it with: 
Richard’s Famous Cap’n Jeff’s Wheelhouse Seafood Seasoning and
Richard's Famous Original Garlic Salt -or- Firecracker Garlic Salt for more heat

For busy days, this warming soup cooks up quickly, is vegetarian, and has a flavorful, slightly spicy broth. We use canned red lentils to make this soup a quick dinner or lunch. Lentils are an excellent source of protein. No shellfish in this dish, but the seasoning is perfect for this nourishing soup.

Ingredients

1 red or yellow onion, diced
2 peeled carrots, chopped
2 stalks of celery, chopped
1 T. olive oil
1 14-ounce can diced tomatoes with juice
1 32-ounce box vegetable broth ( we use broth with no MSG. Use chicken broth if you prefer a non- vegetarian dish).
2 15-ounce cans of red lentils, drained and rinsed
1 tsp.  Richard’s Famous Richard’s Famous Cap’n Jeff’s Wheelhouse Seafood Seasoning  (or to taste)
1 tsp. Richard's Famous Original Garlic Salt or Firecracker Garlic Salt (or to taste)
1 large handful rinsed baby spinach or kale

Directions
Place olive oil in a dutch oven. Add onion, carrots, celery. Sauce over medium-low heat, stirring, until vegetables are softened, about 5 minutes.
Add all other ingredients except spinach, bring to a boil over medium high heat, then lower heat and simmer for 15-20 minutes.
Add a handful of rinsed, fresh baby spinach. Simmer for 2 minutes until wilted. Stir soup.
Taste the broth and adjust seasonings if desired.
Ladle into bowls and enjoy! Serve with homemade cheddar biscuits seasoned with Richard’s Famous “Hey Dude! Ranch Seasoning.”

Variation: For meat lovers, add chopped, cooked turkey chorizo before simmering.