- 1 cup dried lentils (red or green), rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth (low-sodium)
- 2 cups fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, for brightness)
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the cumin, paprika, and turmeric, and cook for another minute until fragrant.
- Add the rinsed lentils, diced tomatoes, and broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender.
- Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
- Add salt, pepper, and lemon juice (if using) to taste.
- Enjoy!