Servings: 6–8
Ingredients:
- 2 cups dried brown or green lentils, rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 2 cups water
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- 2 cups fresh spinach, roughly chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic, cumin, paprika, and thyme. Cook for 30 seconds.
- Stir in the lentils, potatoes, diced tomatoes, broth, water, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 30–40 minutes, until the lentils and potatoes are tender.
- Stir in the spinach and cook for 2–3 minutes until wilted.
- Remove the bay leaf. Stir in fresh parsley and lemon juice.
- Taste and adjust the seasoning. For a creamier texture, blend 1–2 cups of the soup and stir it back into the pot.
- Serve hot with crusty bread or warm cornbread. 🥣🥕🥔🌿