Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups spinach or kale, chopped
- to taste Salt and pepper
- 1 lemon Juice of (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Stir in the garlic, carrot, and celery. Cook for another 3-4 minutes until the vegetables soften.
- Add ginger, turmeric, and cumin, stirring well to combine and releasing those lovely aromas for about 1 minute.
- Pour in the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
- Add the chopped spinach (or kale) and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve hot with a squeeze of fresh lemon juice on top.
- Prep Time: 10
- Cook Time: 30