Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dry brown or green lentils, rinsed
  • 6 cups low sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh lemon juice or red wine vinegar
  • 2 cups fresh baby spinach or kale, chopped
  • Fresh parsley for garnish

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery; sauté for 5–7 minutes until the onions are translucent and vegetables have softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the rinsed lentils, cumin, thyme, and smoked paprika, coating the legumes in the oil and spices.
  4. Pour in the vegetable broth and add the bay leaf. Bring the liquid to a boil, then immediately reduce to a low simmer.
  5. Cover with a lid and cook for 30–40 minutes until the lentils are tender to the bite but not falling apart.
  6. Remove the bay leaf. Use a spoon to mash some lentils against the side of the pot to create a thicker consistency.
  7. Stir in the fresh spinach or kale and cook for 2 minutes until wilted.
  8. Turn off the heat and stir in the lemon juice (or vinegar), salt, and pepper. Garnish with fresh parsley.