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 paprika
  • 1 cup dried green or brown lentils, rinsed
  • 6 cups vegetable or chicken broth
  • 1 can diced tomatoes, with juice
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale
  • Fresh parsley, chopped (optional)

Instructions:

  1. In the large pot, heat olive oil over medium heat.
  2. Add diced onion and cook until translucent, about 3-5 minutes.
  3. Stir in garlic, carrots, and celery; cook for another 5 minutes until softened.
  4. Sprinkle in cumin and paprika; stir for 1 minute until fragrant.
  5. Add rinsed lentils to the pot, followed by broth and diced tomatoes.
  6. Bring to a boil, then reduce heat and let it simmer uncovered for 25-30 minutes until lentils are tender.
  7. Stir in spinach/kale until wilted; season with salt and pepper. Garnish with parsley if desired.