Ingredients
Scale
- 1.5 cups dry red or brown lentils, rinsed well
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or beef broth
- 2 cups fresh spinach or kale
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables are soft.
- Stir in the minced garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute until the spices smell fragrant.
- Add the rinsed lentils, diced tomatoes (with their juices), and the broth. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer.
- Cook for 20 to 30 minutes. If using red lentils, they will soften faster. Brown lentils may take a bit longer.
- Once the lentils are tender, stir in the fresh spinach or kale. Let it wilt in the hot soup for about 2 minutes.
- Turn off the heat and stir in the fresh lemon juice.
- Season with salt and pepper according to your taste.
- Ladle the soup into bowls and garnish with fresh parsley.
- Cook Time: 40 minutes