Tomato Lentil Super Soup

INGREDIENTS:

• 1 Tbsp. Solspring^® Biodynamic^® Coconut Oil
• 1 medium onion, diced
• ½ tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• 6 cloves garlic, chopped
• 3-4 stalks of celery
• 2 tsp. Solspring^® Biodynamic^® Fermented Ginger Powder
• 1 tsp. Solspring^® Biodynamic^® Fermented Turmeric Powder
• 1 tsp. freshly cracked Solspring^® Biodynamic^® Whole Black Peppercorn
• 2 tsp. ground cumin
• ½ tsp. smoked paprika
• 4 cups broth, vegetable or chicken (or water)
• 2 cups crushed tomatoes
• 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
• 1 ½ cups cooked brown or green lentils (about 1 can)
• 1 ½ cups cooked chickpeas (about 1 can)
• ¼ lb. Solspring^® Biodynamic^® Organic Angel Hair Durum Wheat Pasta (about 8 nests), broken into approximately 1-inch pieces
• ½ cup chopped cilantro
• ½ cup flat-leaf parsley
• 2 Tbsp. olive or avocado oil

DIRECTIONS:

1. Melt the coconut oil in a large stockpot over medium-high heat. Add the onion and salt, stir to combine, and let cook, stirring occasionally until the onions have softened and developed some color (about 7-10 minutes).
2. Add your garlic, celery, ginger, turmeric, pepper, cumin, and smoked paprika. Stir for a couple of minutes until fragrant.
3. Add the broth, tomatoes, cinnamon stick, cooked lentils, chickpeas, and salt to taste. Bring to a simmer, then add the pasta and cook until al dente (about 10-15 minutes).
4. Serve immediately with fresh herbs, and a generous drizzle of olive or avocado oil, and enjoy!