Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz | 400 g) diced tomatoes, with juice
  • 1 cup (200 g) dried green or brown lentils, rinsed
  • 6 cups (1.5 L) vegetable broth
  • 1 bay leaf
  • 2 cups (200 g) chopped kale or spinach
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5 minutes.
  2. Stir in garlic, cumin, and smoked paprika; cook for another 1-2 minutes until fragrant.
  3. Stir in diced tomatoes, lentils, and vegetable broth. Add the bay leaf; bring to a boil.
  4. Reduce heat to low and cover; let simmer for 25-30 minutes, or until lentils are tender.
  5. Stir in chopped kale or spinach; cook for an additional 5 minutes until greens are wilted. Season with salt and pepper to taste.
  6. Remove bay leaf before serving. Ladle soup into bowls and garnish with fresh parsley.