Scale

1 cup of green lentils (I use Whole Foods 365 Organic Brand)
2 carrots (chopped)
3 celery stalks (chopped)
2 leeks (white and light green parts, chopped)
2 cloves of garlic (crushed, pressed or chopped)
A handful or two of baby spinach (optional)
A handful of fresh dill (chopped)
1–2 lemons
1 1/2 teaspoons of smoked paprika
1/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
5 vegetable bouillon cubes. I use Rapunzel No Salt Vegan Vegetable Bouillon. (see notes)
Salt and pepper to taste. I use sea salt and freshly cracked pepper

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In a large soup pot add the green lentils, carrots, celery, leeks, garlic, smoked paprika, cinnamon, cumin and bouillon cubes. Stir in ten cups of water. Salt to taste. Cover the pot and bring to a boil. Turn down the heat and simmer until the lentils and vegetables are soft. Take the soup off the heat. Stir in the baby spinach (if using), a good squeeze or two of fresh lemon juice, the chopped dill and some cracked black pepper. Stir the spinach around until it wilts from the heat of the soup. Serve with any of the above suggestions.