Ingredients
Scale
- Olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 ½ cups brown or green lentils (rinsed)
- 6 cups vegetable broth (or chicken broth)
- 1 bay leaf
- 1 can diced tomatoes (or 2 fresh, chopped)
- Optional: 2 cups fresh spinach or kale
- Juice of 1 lemon
- Salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for about 5–7 minutes until softened. Stir in garlic, tomato paste, cumin, coriander, paprika, and oregano; cook for another minute or two until fragrant.
- Add rinsed lentils along with vegetable broth, bay leaf, and diced tomatoes to the pot. Bring to a boil then reduce heat to low; let simmer for about 25–30 minutes until lentils are tender.
- Stir in spinach or kale if desired; cook until wilted. Squeeze in lemon juice and season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg