Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 cup lentils (green or brown), rinsed
- 6 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cups kale or spinach, chopped
- Salt and pepper, to taste
- Juice of 1 lemon (for serving)
- Fresh parsley or coriander, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
- Add Vegetables: Add the diced onion, carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
- Add Garlic and Spices: Stir in the minced garlic, cumin, thyme, and smoked paprika (if using). Cook for another 1-2 minutes until fragrant.
Step 2: Add Lentils and Broth
- Combine Ingredients: Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juice) to the pot. Bring to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils are tender.
Step 3: Add Greens and Season
- Stir in Greens: Add the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
- Season: Taste the soup and adjust seasoning with salt and pepper as needed.
Step 4: Serve
- Ladle into Bowls: Serve the soup warm, garnished with fresh parsley or coriander and a squeeze of lemon juice for brightness.
- Enjoy: This soup is delicious on its own or paired with crusty bread for a complete meal.
- Prep Time: 15
- Cook Time: 30