Ingredients:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 tsp ground cumin
- ½ tsp black pepper (adjust to taste)
- 4 cups vegetable broth
- 1 cup of lentils (rinsed and drained)
- 2 cups fresh spinach (chopped)
- Salt to taste
- ½ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onions and carrots and sauté for about 3-4 minutes until soft.
- Stir in the minced garlic and cook for another 30 seconds until fragrant. Mix in the diced tomatoes, cumin, and black pepper. Stir well and cook for 2 minutes.
- Pour in the vegetable broth and add the rinsed lentils. Stir everything together.
- Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 25–30 minutes or until the lentils are tender.
- Once the lentils are soft, add the fresh spinach. Stir and let it cook for another 3-5 minutes until the spinach wilts.
- Taste and adjust salt and seasoning as needed.