Have you ever tried black lentils? They're a little different than brown or green lentils because they hold their shape, even after they're simmered in soup. They have a unique, hearty texture and they're a tasty way to switch up your lentil soup! . Here's my black lentil soup recipe: 1 tablespoon olive oil 1 large onion, finely chopped 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon turmeric 1 tablespoon tomato paste 1 can (14 oz) diced tomatoes 1 cup black lentils, rinsed and drained 4 cups vegetable broth 1 bay leaf 1 cup baby spinach 1 tablespoon lemon juice Salt and pepper to taste . Instructions In a large pot, add the olive oil and heat over medium heat for 30 seconds. Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly. Add the garlic, tomato paste, cumin, paprika, and turmeric. Cook for one minute until fragrant. Add the diced tomatoes, lentils, vegetab...