Ingredients:

  • 1 medium (5 oz / 140g) yellow onion, diced
  • 3 medium (4 oz / 115g) carrots, sliced into rounds
  • 2 stalks (3 oz / 85g) celery, chopped
  • 4 cloves (20g) garlic, minced
  • 2 cups (400g) dry brown or green lentils, rinsed well
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 can (14.5 oz / 411g) diced tomatoes, unsalted
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cups (90g) fresh collard greens or spinach, chopped

Instructions:

  1. Add the diced onion, carrots, and celery to a large heavy bottomed pot over medium heat with 1/4 cup (60ml) of vegetable broth. Stir frequently for 5–7 minutes until the onions become translucent and the vegetables soften.
  2. Stir in the minced garlic and cook for 60 seconds until it smells fragrant.
  3. Add the rinsed lentils, diced tomatoes with juice, cumin, coriander, smoked paprika, salt, and pepper.
  4. Pour in the remaining vegetable broth. Bring the mixture to a rolling boil, then immediately reduce heat to low.
  5. Cover and simmer for 25–30 minutes until the lentils are tender but not mushy.
  6. Use an immersion blender to partially blend a portion of the soup. Pulse 3-4 times to release the starches while leaving most lentils whole.
  7. Stir in the chopped collard greens (or spinach) and fresh lemon juice.
  8. Heat through for 1-2 minutes until the greens have wilted before serving.