Hearty Lentil, Potato & Spinach Soup

Ingredients

• 1 cup brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, cut into small cubes
• 2 medium tomatoes, chopped
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 6 cups vegetable or chicken broth
• 2 cups fresh spinach, roughly chopped
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Optional: pinch of red pepper flakes

Instructions

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and carrots and cook for 4–5 minutes until softened.
2. Add garlic & spices: Stir in garlic, cumin, paprika, thyme, black pepper, and red pepper flakes. Cook for about 30 seconds.
3. Add tomatoes: Add chopped tomatoes and tomato paste. Cook for 2–3 minutes.
4. Add lentils & potatoes: Stir in the rinsed lentils and diced potatoes.
5. Simmer: Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 25–35 minutes, until the lentils and potatoes are tender.
6. Add spinach: Stir in the fresh spinach and cook for another 2–3 minutes, until wilted.
7. Finish: Add lemon juice and fresh parsley. Taste and adjust salt and pepper.
8. Serve: Ladle into bowls and serve hot with crusty toasted bread.

Tip: For a richer Mediterranean flavor, drizzle a little extra-virgin olive oil and fresh lemon juice over each bowl before serving.