Ingredients
Scale
- 1.5 cups dry brown or green lentils, rinsed and picked over
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 ribs celery, chopped
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 cups chopped kale or spinach
- 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 onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Add the bell pepper and garlic during the last 2 minutes of sautéing to prevent the garlic from burning.
- Stir in the cumin, smoked paprika, and dried thyme. Toast the spices with the vegetables for about 1 minute. This process helps release the essential oils in the spices, making the soup much more fragrant and flavorful.
- Pour in the rinsed lentils, the diced tomatoes with their juices, and the vegetable broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25 to 30 minutes, or until the lentils are tender but not mushy.
- Once the lentils are cooked, stir in the chopped kale or spinach. Let the greens wilt in the hot soup for about 2 minutes. Finally, stir in the fresh lemon juice and season with salt and black pepper to taste. The lemon juice is the secret ingredient that brightens all the earthy flavors of the lentils.
- Cook Time: 50 minutes
- Diet: Vegan, Gluten-Free