Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, sliced thin
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 cups dried brown lentils, rinsed
  • 14.5 oz canned diced tomatoes, no salt added
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 0.5 tsp smoked paprika
  • 6 cups low-sodium vegetable broth
  • 2 cups fresh baby spinach
  • 1 large lemon, juiced and zested
  • 0.5 tsp sea salt
  • 0.5 tsp coarse black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
  3. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  4. Add the ground cumin, turmeric, and smoked paprika. Toast the spices for 30 seconds to release their essential oils.
  5. Pour in the rinsed lentils, diced tomatoes (with their juices), and the vegetable broth. Stir to combine.
  6. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 40 minutes, or until the lentils are tender and starting to break down slightly.
  7. Stir in the fresh baby spinach or kale and cook for 1-2 minutes until just wilted.
  8. Remove from heat. Stir in the lemon juice, lemon zest, sea salt, and black pepper. Taste and adjust seasoning if necessary before serving.