# What You Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 medium zucchini, diced
08 - 1 red bell pepper, diced
09 - 1 cup diced tomatoes, fresh or canned
10 - 4 cups vegetable broth
11 - 2 cups water
12 - 2 cups fresh spinach or kale, chopped
→ Seasonings
13 - 1 teaspoon ground cumin
14 - 1 teaspoon dried thyme
15 - ½ teaspoon smoked paprika
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - ½ teaspoon black pepper
→ Optional Garnishes
19 - Chopped fresh parsley
20 - Lemon wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until softened and fragrant.
02 - Add diced carrots, celery, zucchini, and red bell pepper to the pot. Cook, stirring occasionally, for 5 minutes until beginning to soften.
03 - Stir in ground cumin, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute until spices become fragrant.
04 - Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf to the pot. Bring the mixture to a rolling boil over medium-high heat.
05 - Reduce heat to medium-low, cover the pot, and simmer for 25 minutes, or until lentils are completely tender and vegetables are cooked through.
06 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf from the soup.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot, garnished with fresh parsley and lemon wedges if desired.
