Ingredients:

  • 3 tbsp (45 ml) Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 2 medium Carrots, scrubbed and diced (150g)
  • 2 stalks Celery, diced (100g)
  • 4 cloves Garlic, minced
  • 1 tsp (5g) Ground cumin
  • 1/2 tsp (2.5g) Smoked paprika
  • 1/2 tsp (2.5g) Dried oregano
  • 2 cups (400g) Dried brown or green lentils, rinsed and picked over
  • 1 can (14.5 oz / 411g) Crushed tomatoes
  • 6 cups (1.4L) Vegetable broth, low sodium
  • 2 cups (475ml) Water
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 2 Dried bay leaves
  • 2 cups (60g) Fresh baby spinach, chopped
  • 2 tbsp (30ml) Fresh lemon juice
  • 1/4 cup (10g) Fresh parsley, chopped

Instructions:

  1. Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables soften and onions become translucent.
  2. Add the minced garlic, ground cumin, smoked paprika, and dried oregano. Stir constantly for 60 seconds until the spices are fragrant.
  3. Stir in the rinsed lentils, crushed tomatoes, vegetable broth, water, and bay leaves. Season with salt and black pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Partially cover the pot and simmer for 35–40 minutes until the lentils are tender.
  5. Remove the bay leaves. Using an immersion blender, pulse the soup 3–4 times to release starches and create a creamier texture without puréeing the entire batch.
  6. Stir in the fresh baby spinach and allow it to wilt in the residual heat for 2 minutes. Stir in the lemon juice and fresh parsley before serving.