Ingredients
1 tbsp olive oil
1 large onion
3 garlic cloves
2 carrots
2 celery stalks
1 cup dried brown or green lentils
1 (14 oz) can diced tomatoes
4 cups vegetable broth
2 cups water
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried thyme
1 bay leaf
2 cups chopped kale or spinach
1 tbsp lemon juice
Salt and black pepper
Optional
Garnishes
Fresh parsley or cilantro
Red pepper flakes
Vegan yogurt or a drizzle of tahini
Instructions
1. Sauté the veggies
Heat olive oil (or water) in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add spices and lentils
Stir in cumin, smoked paprika, thyme, and turmeric (if using). Cook for 1 minute to toast the spices.
Add rinsed lentils, diced tomatoes (with juices), vegetable broth, water, and bay leaf. Stir well.
3. Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for
4. Add greens and finish
Stir in kale or spinach and lemon juice. Cook for 3–5 minutes until greens wilt. Remove bay leaf.
Taste and adjust seasoning with salt and pepper. For a creamier texture, blend 1–2 cups of the soup and mix it back in.
5. Serve
Ladle into bowls and top with fresh herbs, red pepper flakes, or a dollop of vegan yogurt. Serve with crusty bread!
Tips
Meal prep
Shortcut
Creamier version
Gluten-free?
Variations
Add diced potatoes or sweet potatoes with the lentils.
Swap lentils for split peas (adjust cooking time).
For a Middle Eastern twist, add 1 tsp cinnamon or coriander.
Warm, nourishing, and perfect for chilly days! 🌱🍲✨
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