Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup dried green or brown lentils, rinsed
  • 6 cups vegetable broth
  • 1 can diced tomatoes, including juice
  • 2 cups fresh spinach, roughly chopped
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion until translucent for about 5 minutes.
  3. Add garlic and cook for another minute until fragrant.
  4. Stir in carrots and celery; cook for another 5 minutes.
  5. Add cumin and smoked paprika; toast for 1 minute.
  6. Pour in rinsed lentils, vegetable broth, and diced tomatoes.
  7. Bring to a boil, then reduce heat and let simmer for 25 minutes.
  8. Stir occasionally to ensure lentils are cooking evenly.
  9. Once lentils are tender, stir in the chopped spinach.
  10. Season with salt and pepper to taste.
  11. Serve hot, garnished with your favorite herbs if desired.