# Components:
→ Legumes
01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cups chopped spinach or kale
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
→ Optional Garnish
17 - Fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add potatoes, lentils, diced tomatoes with their juice, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender.
05 - Remove bay leaf. Stir in spinach or kale and cook for 2–3 minutes until wilted.
06 - Season with salt and pepper to taste. Adjust consistency with additional broth or water if desired.
07 - Ladle into bowls and garnish with fresh parsley and a squeeze of lemon juice. Serve hot.
