Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup dried brown or green lentils, rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • 2 cups fresh spinach or kale, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and carrots have softened (about 6-8 minutes).
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the rinsed lentils, diced tomatoes (with juices), dried thyme, cumin, and smoked paprika. Stir and toast the spices with the vegetables for 2 minutes to bloom the flavors.
  4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer until the lentils are tender.
  5. Stir in the drained cannellini beans and chopped spinach or kale. Cook for a few more minutes until the greens have wilted.
  6. Remove from heat and stir in the lemon juice or apple cider vinegar to brighten the flavor before serving.