Ingredients:

  • 1 cup (200g) green or brown lentils, rinsed
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • 1 teaspoon (5g) smoked paprika
  • ½ teaspoon (2.5g) ground cinnamon
  • Salt and black pepper to taste
  • 4 cups (960ml) vegetable broth or water
  • 1 can (14oz/400g) diced tomatoes, undrained
  • 2 cups (60g) fresh spinach or kale, chopped

Instructions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and garlic. Sauté until softened and translucent, about 5 minutes.
  3. Stir in the carrot and bell pepper. Cook for another 5 minutes until slightly softened.
  4. Add the zucchini, cumin, coriander, paprika, cinnamon, salt, and pepper. Stir to combine and cook for 2 minutes until spices are fragrant.
  5. Pour in the vegetable broth and diced tomatoes. Bring to a boil.
  6. Add the lentils, reduce the heat to low, cover, and simmer for 25-30 minutes or until lentils are tender.
  7. Stir in the chopped spinach or kale, and cook for an additional 5 minutes.
  8. Adjust seasoning if needed, then serve warm.