Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, scrubbed and diced small
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp red pepper flakes
  • 1.5 cups dried red lentils, rinsed thoroughly
  • 6 cups vegetable broth
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrots, sautéing for 5-7 minutes until the onions are translucent.
  2. Stir in the garlic, cumin, turmeric, and red pepper flakes. Toast the spices for 60 seconds until fragrant.
  3. Add the rinsed lentils and the vegetable broth. Bring to a rapid boil, then immediately reduce the heat to low.
  4. Cover partially and simmer for 25-30 minutes until the lentils have completely softened and the soup looks thick.
  5. Remove the pot from the heat. Stir in the fresh spinach and allow it to wilt in the residual heat.
  6. Pour in the lemon juice and zest, and stir in the fresh parsley. Taste and adjust salt and pepper before serving.