Ingredients:

  • 3 tbsp Extra virgin olive oil
  • 1 Large yellow onion, finely diced
  • 2 Medium carrots, scrubbed and diced (approx. 150g)
  • 2 Stalks celery, diced
  • 4 Cloves garlic, minced
  • 1 tsp Sea salt
  • 400g Dried brown or green lentils, rinsed and picked over
  • 1.4L vegetable broth
  • 14.5 oz Crushed tomatoes
  • 1.5 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 0.5 tsp Ground turmeric
  • 1 Dried bay leaf
  • 0.25 tsp Red pepper flakes
  • 2 cups Fresh baby spinach
  • 2 tbsp Fresh lemon juice
  • 0.25 cup Fresh parsley, chopped
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until the edges of the onions turn a light mahogany brown to develop the Maillard reaction.
  2. Push the vegetables to the side and add the garlic, cumin, smoked paprika, and turmeric to the center of the pot. Stir for 45 seconds to bloom the spices until fragrant, ensuring the garlic does not burn.
  3. Deglaze the pot with a splash of broth. Add the remaining broth, crushed tomatoes, bay leaf, red pepper flakes, and the rinsed lentils. Bring to a boil, then immediately reduce to a simmer. Cover and cook for 25-30 minutes until lentils are tender.
  4. Using an immersion blender, blend approximately 15% of the soup directly in the pot to create a natural emulsion. Stir in the baby spinach and lemon juice. Season with remaining salt and black pepper to taste. Garnish with fresh parsley before serving.