- 1 cup dried green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste, optional)
- 6 cups vegetable or chicken broth
- 1 (14 oz) can diced tomatoes (with juice)
- Salt and pepper to taste
- 2 cups spinach or kale, chopped (optional)
- Juice of 1 lemon
- Fresh cilantro or parsley, for garnish (optional)
Ingredients
Instructions
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.
Simmer:
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.
Serve:
Add Bubs. Eat Soup.