Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dried green lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes, unsalted
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh lemon juice
  • 2 cups fresh baby spinach or kale, chopped
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  3. Stir in the minced garlic, cumin, smoked paprika, and oregano. Cook for 60 seconds until fragrant.
  4. Pour in the rinsed green lentils and the diced tomatoes with their juices. Stir to coat the lentils in the spice mixture.
  5. Add the vegetable broth and salt. Bring the mixture to a rolling boil, then immediately reduce heat to low.
  6. Cover with a lid and simmer for 35–40 minutes until the lentils are tender but hold their shape.
  7. Turn off the heat. Stir in the baby spinach or kale and let the residual heat wilt the greens for about 2 minutes.
  8. Stir in the fresh lemon juice and chopped parsley. Adjust salt and pepper to taste before serving.