# What You'll 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 onion and garlic; sauté for 2–3 minutes until softened and fragrant.
02 - Add carrots, celery, zucchini, and red bell pepper to the pot. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
03 - Stir in cumin, thyme, smoked paprika, salt, and black pepper. Cook for 1 minute until spices become fragrant, releasing their essential oils.
04 - Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Cover pot and simmer for 25 minutes, or until lentils are tender and vegetables are fully cooked. Stir occasionally to prevent sticking.
06 - Stir in spinach or kale. Cook for 2–3 minutes until greens are wilted. Remove and discard bay leaf before serving.
07 - Taste soup and adjust salt and pepper as needed. Serve hot in bowls, garnished with chopped fresh parsley and a squeeze of lemon juice if desired.
