Ingredients
Let’s dive into the ingredients you’ll need to create this soul-soothing soup. Each component plays a vital role in building up the layers of flavor that make this dish so special.
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups dried lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper to taste
- 2 cups fresh spinach
- Juice of 1 lemon
If you’re missing an ingredient or two, don’t fret! This recipe is forgiving. You can substitute the spinach with kale, or add a dash of chili powder if you like a bit of heat.
Instructions
Follow these simple steps to bring a taste of home into your kitchen:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the garlic, cumin, smoked paprika, thyme, and bay leaf. Cook for another minute until fragrant.
- Add the lentils, vegetable broth, and diced tomatoes to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 30-35 minutes, or until the lentils are tender.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Finish with a squeeze of fresh lemon juice to brighten the flavors.
Cooking this soup is a meditative process for me, reminiscent of the time spent in the kitchen with my abuela, learning to appreciate the journey of making something from scratch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International