Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups brown or green lentils, rinsed
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 6 cups vegetable broth, low sodium
  • 1 can (14.5oz) diced tomatoes
  • 1 tbsp fresh lemon juice
  • 2 cups fresh spinach or kale, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, cumin, and smoked paprika; toast for 60 seconds until fragrant.
  3. Stir in the tomato paste, coating the vegetables until they turn a deep red.
  4. Pour in the rinsed lentils, diced tomatoes with juice, and vegetable broth. Bring the mixture to a rapid boil, then immediately reduce heat to low.
  5. Cover and simmer for 20–25 minutes, or until the lentils are tender but not mushy.
  6. Remove the lid and stir in the chopped spinach or kale until wilted.
  7. Turn off the heat and stir in the lemon juice. For a thicker consistency, use an immersion blender to pulse the soup 3–4 times.