Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1.5 cups (300g) dried brown lentils, rinsed
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) ground cumin
  • 0.5 tsp (2g) smoked paprika
  • 1 bay leaf
  • 2 cups (60g) fresh baby spinach, chopped
  • 2 tbsp (30ml) fresh lemon juice
  • 0.5 tsp (3g) sea salt
  • 0.25 tsp (1g) cracked black pepper

Instructions:

  1. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 6–8 minutes until onions are translucent and carrots have softened.
  3. Stir in minced garlic, cumin, oregano, and smoked paprika. Cook for 60 seconds until fragrant.
  4. Pour in the rinsed lentils and fire-roasted tomatoes with their juices. Stir to coat lentils in the spiced oil.
  5. Add the vegetable broth and bay leaf. Bring to a rolling boil, then immediately reduce heat to low.
  6. Cover and simmer for 25–30 minutes until lentils are tender but still hold their shape.
  7. Remove the bay leaf. Stir in the chopped baby spinach (or kale) and fresh lemon juice until the greens have wilted.
  8. Season with sea salt and cracked black pepper to taste before serving.