Ingredients

  • 1 cup brown or green lentils, rinsed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and cubed
  • 1 can (14 oz) diced tomatoes
  • 5 cups vegetable or chicken broth
  • 2 cups fresh spinach, chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp black pepper
  • ¾ tsp salt, or to taste
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and carrots and sauté for 4–5 minutes.
  2. Add garlic, cumin, oregano, paprika, and black pepper. Cook for 30 seconds.
  3. Add lentils, potatoes, diced tomatoes, broth, salt, and bay leaf.
  4. Bring to a boil, then reduce heat and simmer uncovered for 25–35 minutes, until the lentils and potatoes are tender.
  5. Stir in the chopped spinach and cook for another 2–3 minutes until wilted.
  6. Remove the bay leaf and stir in lemon juice.
  7. Taste and adjust salt and pepper. Garnish with fresh parsley.
  8. Serve hot with crusty bread on the side.

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes