Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dried brown or green lentils, rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tbsp tomato paste
  • 6 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 0.25 cup fresh lemon juice
  • 2 cups fresh baby spinach or kale, chopped
  • 0.25 cup fresh parsley, minced

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the onion, carrots, and celery, sautéing for 5-7 minutes until the onions are translucent and vegetables have softened.
  2. Stir in the garlic and tomato paste. Cook for another 2 minutes until the paste turns a deep mahogany color and smells nutty.
  3. Stir in the dried lentils, oregano, cumin, and smoked paprika. Toss them for a minute to coat the legumes in the aromatic oil.
  4. Pour in the fire roasted tomatoes and vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 25-30 minutes until the lentils are tender but not mushy. Note: This is where the Mediterranean Lentil Soup develops its body.
  5. Remove the lid and stir in the fresh spinach or kale. Let the residual heat wilt the greens for about 2 minutes.
  6. Turn off the heat. Stir in the lemon juice and fresh parsley.
  7. For a thicker consistency, pulse the soup 3-4 times with an immersion blender. Note: Don't over blend or you'll lose the texture.