Ingredients
Scale
- 1.5 cups dried brown or green lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 stalks celery, sliced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups fresh spinach or kale, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables begin to soften. Add the minced garlic and bell pepper, cooking for another 2 minutes until fragrant.
- Stir in the cumin, smoked paprika, salt, and pepper. Let the spices toast for one minute to release their oils. Pour in the canned diced tomatoes (including the juice) and stir well to combine everything.
- Add the rinsed lentils and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the lentils are tender but not mushy.
- Once the lentils are cooked, stir in the chopped spinach or kale. Let it wilt in the hot soup for about 2 minutes. Turn off the heat and stir in the fresh lemon juice. Taste and adjust the salt and pepper if needed.
- Cook Time: 45 minutes
- Diet: Vegetarian, Vegan, Gluten-Free