Hearty vegan soup that can be considered a meal by itself. It is flavored with sumac sauce that adds to a rich legume texture and brightens the soup to a deep red color.

INGREDIENTS

• 4 to 5 cups water or vegetables broth
• 1 cup brown or green lentils
• 2 cloves garlic, crushed
• 1 medium onion, chopped
• olive oil
• salt and pepper
• 1 tablespoon brown sugar
• 2 stalks of celery chopped
• 2 small carrots chopped
• 2 cups fresh spinach leaves
• 1/2 cup Joon Sumac Sauce
• crushed red pepper flakes ( optional)

INSTRUCTIONS

1. In a dutch oven or pot, sauté the onion, garlic, celery and carrots in olive oil (add hot pepper flakes if a spicy flavor is desired)
2. Add salt and pepper to taste
3. Add the water or the vegetable stock to the mixture and bring it to a boil
4. Add the lentils to the pot and cover the pot, simmer for 25-30 minutes until the lentils are cooked
5. Add the Joon Sumac Steak Sauce, brown sugar and the spinach leaves, lower the heat, and continue to cook for another 10 minutes until the spinach leaves are wilted
6. Serve hot with crusty bread or rolls