- Cuisine: Mediterranean, Middle Eastern
Ingredients
- 3 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp curry powder or smoked paprika
- 1 tsp dried thyme
- 1 (15 oz) can tomato sauce (or 1 cup crushed tomatoes)
- 2 cups (about 1 lb) dried red lentils, rinsed
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 bay leaf (optional)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 4 to 5 cups baby spinach or chopped kale
- 2 Tbsp fresh lemon juice (about 1 lemon)
- Optional: chili flakes; chopped parsley or cilantro
Instructions
- Rinse the red lentils in a fine-mesh strainer under cold water until the water runs mostly clear.
- Heat olive oil over medium. Sauté onion, carrots, and celery 5 to 7 minutes until softened.
- Add garlic, cumin, curry powder or paprika, and thyme; cook about 1 minute until fragrant.
- Add tomato, lentils, broth, and bay leaf. Bring to a gentle boil, then simmer partly covered 20 to 25 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
- Stir in spinach or kale until wilted, 1 to 2 minutes. Off the heat, remove the bay leaf and stir in lemon juice. Taste and adjust. Blend a portion for extra creaminess if you like.
Notes
- Toast the spices in the oil (step 3) for the deepest flavor.
- Finish with fresh lemon off the heat; it brightens the whole bowl.
- Red lentils thicken as they sit; loosen leftovers with a splash of broth.
Storage: Refrigerate up to 5 days (USDA guidance for cooked soups is 3 to 4 days). Freezes well up to 3 months.
Nutrition (approximate, per serving): Calories 330, Carbohydrates 48g, Protein 18g, Fat 9g, Fiber 11g, Sugar 5g
