Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups fresh baby spinach or chopped kale
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Step 1: Sauté the Aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
- Step 2: Season and Aromatics. Stir in the minced garlic, dried oregano, and ground cumin. Cook for just 1 minute until the spices are fragrant. Be careful not to burn the garlic, as it can become bitter.
- Step 3: Add Lentils and Liquid. Add the rinsed lentils, the can of diced tomatoes (with their juices), and the vegetable broth to the pot. Stir well to combine all the ingredients. Increase the heat to bring the soup to a gentle boil.
- Step 4: Simmer the Soup. Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer for 30 to 35 minutes, or until the lentils are tender but not mushy. If you prefer a thicker soup, you can simmer it slightly longer with the lid off.
- Step 5: Add Greens and Finish. Stir in the fresh spinach or kale and let it wilt in the hot soup for about 2 minutes. Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste before serving.
- Cook Time: 55 minutes
- Diet: Vegan, Gluten-Free