Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 cup dry red split lentils, rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 6 cups low sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice or red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh baby spinach or kale (optional)

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or pot. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic, ground cumin, and smoked paprika; cook for 60 seconds until fragrant.
  3. Add the rinsed red lentils, diced tomatoes with juice, and vegetable broth to the pot.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 20–25 minutes until the red lentils have largely dissolved and the broth has thickened.
  5. Stir in the drained red kidney beans and the optional baby spinach or kale, simmering for a few additional minutes until heated through.
  6. Remove from heat and stir in the lemon juice (or red wine vinegar), salt, and black pepper before serving.