Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 3 large Carrots, sliced into 1/4 inch rounds (approx. 250g)
  • 2 stalks Celery, diced (approx. 100g)
  • 4 cloves Garlic, minced
  • 15g Fresh ginger, grated
  • 300g Dry green or brown lentils, rinsed thoroughly
  • 1 tsp Ground cumin
  • 1/2 tsp Ground turmeric
  • 1/4 tsp Cayenne pepper
  • 1.9L Low-sodium vegetable or bone broth
  • 60g Fresh baby spinach or chopped kale
  • 1 large Lemon, juiced
  • 1/2 tsp Sea salt
  • 1/4 cup Fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp of extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 8 minutes until the onions are translucent and fragrant.
  2. Stir in the minced garlic and 15g of grated ginger. Sauté for 2 minutes until you smell a sharp, spicy aroma.
  3. Add 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne. Stir constantly for 1 minute until the spices darken slightly and smell earthy.
  4. Pour in a splash of the 1.9L broth and use your wooden spoon to scrape any browned bits off the bottom.
  5. Add the remaining broth and the rinsed lentils. Bring to a gentle boil, then immediately reduce heat to low.
  6. Cover partially and simmer for 35 to 45 minutes until the lentils are tender but not falling apart.
  7. Stir in 60g of spinach or kale and cook for 2 minutes until the leaves are wilted and bright green.
  8. Turn off the heat and stir in the juice of one large lemon and 1/2 tsp sea salt.
  9. Fold in 1/4 cup of fresh parsley just before serving to maintain its bright, enzymatic properties.