Lentil and Spinach Soup

Ingredients:

1 tablespoon oil
2 carrots, medium dice
1 onion, chopped
2 cloves garlic, minced
1 teaspoon aleppo pepper
2 teaspoons cumin
2 teaspoons paprika
1/4 cup tomato puree
2 roma tomatoes, diced
1-1/2 cup red lentils
3-4 cups vegetable stock
baby spinach
salt and black pepper, to taste
1 lemon, cut onto wedges
1/2 cup greek yogurt
1 teaspoon garlic powder
1/2 tablespoon olive oil

Cook carrots, onion, and garlic in the oil and add aleppo pepper, cumin, paprika, and tomato puree. Cook until aromatic and add the tomatoes, lentils, and stock.

Simmer until lentils are tender. Season with salt and pepper.

Combine yogurt with garlic powder, olive oil, and a pinch of salt and pepper.

Divide spinach among the bowls and ladle the soup over. Top with a dollop of the yogurt and lemon wedges.