Ingredients
Scale
- 2 cups dry brown or green lentils, rinsed and picked over
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 large carrots, sliced into rounds
- 2 ribs celery, chopped
- 1 cup chopped kale or spinach
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
- Stir in the minced garlic, cumin, smoked paprika, and turmeric. Cook for another 1 minute until the spices become fragrant, being careful not to burn the garlic.
- Add the rinsed lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the chopped kale or spinach. Let it sit for 2 to 3 minutes until the greens are wilted. If the soup is too thick, you can add a splash of water or more broth to reach your desired consistency.
- Turn off the heat and stir in the fresh lemon juice. Season with salt and pepper to taste. The lemon juice is essential as it brightens the earthy flavors of the lentils.
- Cook Time: 50 minutes
- Diet: Vegan, Plant-based, Gluten-free