Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup dry green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Salt and black pepper, to taste
  • 2 cups kale or spinach, roughly chopped
  • Juice of 1 lemon (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened (about 5 minutes). Stir in garlic, cumin, and smoked paprika; sauté for 1 minute until fragrant.
  2. Stir in the rinsed lentils and diced tomatoes. Pour in the vegetable broth; season with salt and pepper.
  3. Bring to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, or until lentils are tender.
  4. Add chopped kale or spinach; cook for an additional 5 minutes. Stir in lemon juice (if using) for brightness.
  5. Ladle soup into bowls and garnish with chopped parsley if desired.