Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups dried green lentils, rinsed and picked over
  • 1 tsp ground cumin
  • 0.5 tsp turmeric powder
  • 0.25 tsp black pepper
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic, ground cumin, and turmeric; cook for 60 seconds until fragrant.
  3. Stir in the rinsed green lentils to coat them in the spiced oil. Pour in the vegetable broth and diced tomatoes.
  4. Increase heat to bring the liquid to a boil, then immediately reduce to a simmer. Cover with a lid and cook for 20–25 minutes until lentils are tender but hold their shape.
  5. Remove the pot from heat. Fold in the fresh baby spinach until wilted and stir in the fresh lemon juice.