Description

A nourishing bowl of tender lentils, carrots, celery, and greens simmered in a rich vegetable broth—perfectly seasoned and brimming with comfort and nutrition.

Ingredients

Units Scale

1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup green or brown lentils, rinsed
1 teaspoon ground cumin
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1 bay leaf
6 cups vegetable broth
2 cups chopped spinach or kale
Salt and black pepper to taste
Fresh parsley for garnish

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Instructions

In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes, until softened.
Add garlic, cumin, thyme, and paprika. Cook for 1 minute until fragrant.
Stir in lentils and bay leaf. Pour in the vegetable broth and bring to a boil.
Reduce heat, cover, and simmer for 30–35 minutes, or until lentils are tender.
Stir in the spinach or kale, and simmer for another 5 minutes until wilted.
Remove bay leaf, season with salt and pepper, and ladle into bowls.
Garnish with fresh parsley and serve hot.

Notes

You can use either spinach or kale depending on preference or availability.
For a thicker texture, mash a few lentils before adding the greens.
Add a splash of lemon juice before serving for extra brightness.

Nutrition

Serving Size: 1.5 cups
Calories: 210
Sugar: 5g
Sodium: 620mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 11g
Protein: 12g
Cholesterol: 0mg