Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 2 large Carrots, diced into 1/2-inch rounds
  • 2 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 2 cups Dried brown or green lentils, rinsed and picked over
  • 14.5 oz Crushed tomatoes
  • 6 cups Low-sodium vegetable broth
  • 2 Bay leaves
  • 1 tsp Dried oregano
  • 2 cups Chopped kale or baby spinach
  • 1 tbsp Fresh lemon juice
  • 1/4 cup Fresh parsley, chopped
  • Sea salt and cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large heavy-bottomed Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8–10 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the garlic, cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Add the rinsed lentils, crushed tomatoes, vegetable broth, bay leaves, and oregano. Stir well, scraping the bottom of the pot.
  4. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils are tender.
  5. Remove the bay leaves. For a thicker consistency, use an immersion blender to give the soup 3 or 4 quick pulses.
  6. Stir in the kale or spinach and let it wilt in the residual heat for 2 minutes.
  7. Stir in the lemon juice and parsley. Season with salt and pepper to taste before serving.