Ingredients
Scale
- 1.5 cups dry brown or green lentils, rinsed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 6 cups vegetable broth (or water with bouillon)
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots soften slightly. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the cumin, smoked paprika, and dried thyme to the pot. Stir well to coat the vegetables in the spices for about a minute. Pour in the rinsed lentils, the diced tomatoes (with their juices), and the vegetable broth. Bring the mixture to a gentle 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 chopped spinach or kale. The residual heat from the soup will wilt the greens in about 2 minutes. Turn off the heat and stir in the fresh lemon juice. The acidity of the lemon cuts through the earthiness of the lentils and makes all the flavors pop. Season with salt and pepper to your preference.
- Ladle the hot soup into deep bowls. For an extra touch of comfort, serve each bowl with a thick slice of crusty bread or a handful of homemade croutons. You can also garnish with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil for a professional finish.
- Cook Time: 45 minutes