Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 Large yellow onion, finely diced
  • 2 Large carrots, peeled and diced
  • 2 Stalks celery, diced
  • 4 Cloves garlic, minced
  • 1 tsp Ground cumin
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Dried oregano
  • 2 cups Dry brown or green lentils, rinsed and picked over
  • 14.5 oz Diced tomatoes
  • 8 cups Low-sodium vegetable broth
  • 1 Bay leaf
  • 1 tsp Sea salt
  • 0.5 tsp Black pepper
  • 2 cups Fresh baby spinach
  • 2 tbsp Fresh lemon juice
  • 0.25 cup Fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in your large pot over medium heat.
  2. Add the onion, carrots, and celery, cooking for about 8 minutes until the onions are translucent and fragrant.
  3. Stir in the 4 cloves of garlic, 1 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp oregano. Cook for 1 minute until the spices smell toasted and intense.
  4. Add the 2 cups of dry lentils, the 14.5 oz can of diced tomatoes (including the juice), and the 1 bay leaf. Stir everything together to coat the lentils in the spice mixture.
  5. Pour in the 8 cups of low sodium vegetable broth and stir. Bring the mixture to a boil, then immediately reduce the heat to low.
  6. Cover the pot partially with a lid and simmer for 45 minutes until the lentils are tender and soft.
  7. If you want a creamier soup, take a potato masher or immersion blender and pulse it just 2 or 3 times. This breaks a few lentils to release starch without turning the whole pot into mush.
  8. Stir in the 1 tsp sea salt and 0.5 tsp black pepper. Taste the broth and adjust if you need more salt.
  9. Remove the pot from the heat and stir in the 2 cups of baby spinach. Watch it wilt into a bright green within about 30 seconds.
  10. Add the 2 tbsp fresh lemon juice and 0.25 cup chopped parsley. This final hit of acid is what makes the soup feel bright instead of heavy.
  11. Ladle the soup into bowls. It should be thick, steaming, and incredibly colorful.