Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups dried brown or green lentils, rinsed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 bay leaf
  • 6 cups vegetable broth
  • 2 cups fresh baby spinach or chopped kale
  • 2 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or stockpot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften.
  3. Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
  4. Add the rinsed lentils and stir to coat them in the spiced oil foundation.
  5. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until lentils are tender but not falling apart.
  6. Remove the bay leaf. Stir in the fresh baby spinach (or kale) and cook for 2 minutes until wilted and bright green.
  7. Stir in the fresh lemon juice, sea salt, and black pepper. Adjust seasoning to taste and serve hot.