# Components:
→ Legumes
01 - 1 cup dried brown or green lentils, rinsed
→ Aromatics & Mirepoix
02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
→ Hearty Vegetables
07 - 1 medium potato, diced
08 - 1 zucchini, diced
09 - 2 cups diced tomatoes (canned or fresh)
→ Liquids & Broth
10 - 6 cups vegetable broth
→ Leafy Greens
11 - 2 cups chopped spinach or kale
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon smoked paprika (optional)
16 - 1/2 teaspoon black pepper
17 - Salt to taste
→ Finishing Touches
18 - Juice of 1/2 lemon (optional, for serving)
19 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for approximately 5 minutes until the vegetables begin to soften.
02 - Incorporate the minced garlic and continue to cook for 1 minute, stirring frequently to prevent burning.
03 - Stir in the diced potato, diced zucchini, ground cumin, dried thyme, optional smoked paprika, black pepper, and bay leaf. Sauté for an additional 2 minutes, coating the vegetables in the spices.
04 - Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Increase heat to bring the mixture to a boil, then reduce heat to a low simmer. Cover and cook for 25 to 30 minutes, or until the lentils and vegetables are tender.
05 - Stir in the chopped spinach or kale and continue to simmer for 5 more minutes until the greens are fully wilted.
06 - Remove and discard the bay leaf. Taste the soup and adjust seasoning with salt as needed.
07 - Ladle the soup into bowls. Serve hot, optionally drizzled with fresh lemon juice and sprinkled with chopped parsley for garnish.
