Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dried brown or green lentils, rinsed
  • 8 cups vegetable broth, low sodium
  • 1 can (400ml) diced tomatoes, fire-roasted
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 bay leaf
  • 2 cups fresh spinach or kale, chopped
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic, cumin, and thyme, cooking for 60 seconds until the fragrance is released.
  3. Pour in the rinsed lentils, diced tomatoes (with juices), and vegetable broth. Add the bay leaf.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 30–35 minutes until lentils are tender but hold their shape.
  5. Remove the bay leaf. Stir in the chopped spinach or kale and let the residual heat wilt the greens for about 2 minutes.
  6. Turn off the heat and stir in the lemon juice, salt, and pepper.