Ingredients
Scale
- 1.5 cups dried brown or green lentils, rinsed
- 1 large yellow onion, diced
- 3 carrots, sliced into rounds
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
- Stir in the minced garlic, cumin, thyme, and smoked paprika. Cook for another 1 minute until the spices are fragrant. Be careful not to burn the garlic.
- Pour in the diced tomatoes (with their juices) and use a wooden spoon to scrape any browned bits off the bottom of the pot. Add the rinsed lentils and the vegetable broth. Stir everything together well.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 25 to 30 minutes, or until the lentils are tender but not mushy.
- Remove the lid and stir in the chopped spinach or kale. The heat from the soup will wilt the greens in about 2 minutes. Stir in the lemon juice, which brightens all the flavors. Season with salt and pepper to taste.
- Cook Time: 50 minutes
- Diet: Plant-Based, Gluten-Free, Vegan