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)
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add diced onion, carrots, and celery; cook for 5–7 minutes until softened.
- Stir in minced garlic, tomato paste, cumin, coriander, smoked paprika, and oregano; cook for an additional minute until fragrant.
- Add rinsed lentils, broth, bay leaf, and diced tomatoes; bring to a boil.
- Reduce heat to simmer and cook for about 25–30 minutes until lentils are tender.
- If using greens, stir in spinach or kale until wilted. Add lemon juice and season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg