Ingredients
Scale
- 1.5 cups dried brown or green lentils, rinsed
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 cups fresh spinach or kale
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil 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, ground cumin, and dried thyme. Sauté for another 1 minute until the spices are fragrant, being careful not to burn the garlic.
- Add the rinsed lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine all the ingredients and scrape any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid 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 fresh spinach or kale. Let it wilt for about 2 minutes. Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste before serving.
- Cook Time: 45 minutes
- Diet: Vegetarian, Vegan, Gluten-Free