Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

• 1.5 tbsp olive oil *(or 3 tbsp water/broth for oil-free)*
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup (200g) dried brown/green lentils, rinsed
• 1 cup (240g) diced tomatoes (canned or fresh)
• 4 cups (950ml) vegetable broth
• ¾ tsp dried thyme
• ¾ tsp ground cumin
• ½ tsp smoked paprika
• Pinch of ground turmeric (optional)
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups chopped leafy greens (kale/spinach)

Optional

• 2 tsp tomato paste
• Pinch of red pepper flakes
• 1 small potato, diced
• 1 tsp lemon juice (added at end)

Instructions

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until softened.
2. Add Garlic & Spices:
   Stir in garlic, thyme, cumin, smoked paprika, and turmeric. Cook 1 minute until fragrant. (Add tomato paste here if using.)
3. Combine Lentils & Liquids:
   Add lentils, tomatoes, broth, bay leaf, ½ tsp salt, and ¼ tsp pepper. (Add potatoes now if using.) Bring to a boil.
4. Simmer Soup:
   Reduce heat to low. Partially cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender.
5. Adjust Consistency:
   If soup is too thick, add ½ cup water. Discard bay leaf. Stir in leafy greens; cook 3-5 minutes until wilted.
6. Finish & Serve:
   Season with salt/pepper. Stir in lemon juice if desired. Garnish with fresh parsley or a drizzle of olive oil.