1. 1 cup dried green or brown lentils, rinsed and drained
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 2 carrots, chopped
  5. 2 celery stalks, chopped
  6. 3 cloves garlic, minced
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ground coriander
  9. 1/2 teaspoon ground turmeric
  10. 1/2 teaspoon paprika
  11. 1/4 teaspoon cayenne pepper (adjust to taste, optional)
  12. 6 cups vegetable or chicken broth
  13. 1 (14 oz) can diced tomatoes (with juice)
  14. Salt and pepper to taste
  15. 2 cups spinach or kale, chopped (optional)
  16. Juice of 1 lemon
  17. Fresh cilantro or parsley, for garnish (optional)


Prepare the Lentils:

Rinse the lentils under cold water and remove any debris or stones. Drain and set aside.

Sauté Vegetables:

Heat olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften.

Add Aromatics:

Add the minced garlic, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper (if using). Cook for another minute or until fragrant.

Combine Lentils and Broth:

Add the rinsed lentils, vegetable or chicken broth, and diced tomatoes (with their juice) to the pot. Stir well to combine.


Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the lentils are tender.

Adjust Seasoning:

Taste and adjust the seasoning with salt and pepper as needed.

Add Greens (Optional):

If you're using spinach or kale, add it to the soup and let it wilt for about 2-3 minutes.

Finish with Lemon Juice:

Squeeze in the juice of one lemon to brighten up the flavors. Adjust the amount to your taste preference.


Add Bubs. Eat Soup.