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
  • 2 cups (400g) dried red lentils, rinsed and drained
  • 4 cups (370g) fresh baby spinach, packed
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the carrots have softened.
  2. Add the minced garlic to the pot and cook for 30 seconds until fragrant.
  3. Stir in the ground cumin, turmeric, and smoked paprika. Stir constantly for 1 minute to bloom the spices in the oil.
  4. Add the rinsed red lentils to the pot and stir to coat them thoroughly in the spice mixture.
  5. Pour in the vegetable broth and add the sea salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low.
  6. Cover and simmer for 15-20 minutes, or until the lentils have softened and the liquid has thickened into a porridge-like consistency.
  7. Stir in the fresh baby spinach until wilted, then remove from heat and stir in the fresh lemon juice and chopped parsley.