Ingredients:

  • 3 tbsp Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 2 large Carrots, peeled and diced into 1/4-inch cubes
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Sea salt
  • 1.5 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 0.5 tsp Ground coriander
  • 0.5 tsp Freshly cracked black pepper
  • 1.25 cups (250g) Dried brown or green lentils, rinsed
  • 1 can (14.5 oz) Fire-roasted diced tomatoes
  • 6 cups High-quality vegetable or chicken broth
  • 2 Bay leaves
  • 2 cups Fresh baby spinach
  • 1 tbsp Fresh lemon juice
  • 1 tsp Red wine vinegar

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8 minutes until vegetables soften and onions turn slightly translucent.
  2. Add the 4 minced garlic cloves, sea salt, cumin, smoked paprika, coriander, and black pepper. Stir constantly for 1 minute to bloom the essential oils.
  3. Stir in the rinsed lentils, fire-roasted tomatoes, broth, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes until lentils are tender but intact.
  4. Remove bay leaves. Stir in fresh baby spinach until wilted. Finish with lemon juice and red wine vinegar. Adjust seasoning with salt and pepper to taste.