Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dried brown or green lentils, rinsed
  • 2 medium Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 2 tbsp tomato paste
  • 6 cups vegetable broth, low sodium
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 cups fresh spinach or kale, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
  2. Add the tomato paste, smoked paprika, and dried thyme to the center of the pot. Stir constantly for 2 minutes until the tomato paste darkens slightly in color to remove the raw metallic taste.
  3. Stir in the rinsed lentils, cubed potatoes, vegetable broth, and the bay leaf. Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a lid and simmer for 30–35 minutes until the lentils are tender and the liquid has thickened.
  4. Remove the bay leaf. Stir in the chopped spinach or kale and cook for 2 minutes until the greens are wilted. Turn off the heat and stir in the fresh lemon juice to brighten the flavor.