Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, diced small
  • 1 Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1.5 cups Dry Brown or Green Lentils, rinsed thoroughly
  • 5 cups Low-Sodium Vegetable Broth
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Turmeric
  • 1/4 tsp Black Pepper
  • 4 cups Fresh Baby Spinach, roughly chopped
  • 1 large Lemon, juiced
  • 1/2 cup Fresh Parsley, chopped
  • 1/2 tsp Sea salt

Instructions:

  1. Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Sauté the diced onion, carrots, and red bell pepper until the onions are translucent and the carrots have softened slightly, approximately 6 minutes.
  2. Stir in the minced garlic, grated ginger, cumin, and turmeric. Toast the spices for 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Add the rinsed dry lentils and the vegetable broth. Bring the mixture to a rapid boil, then immediately reduce the heat to low. Cover with a lid, leaving it slightly ajar.
  4. Simmer for 30-35 minutes until the lentils are tender but still hold their shape.
  5. Stir in the chopped baby spinach and allow it to wilt in the residual heat (about 1-2 minutes).
  6. Finish by stirring in the fresh lemon juice and chopped parsley. Season with sea salt to taste and serve warm.