Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 cup dry red lentils, rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Clear a small space in the center of the pot and add the tomato paste, smoked paprika, and cumin. Stir constantly for 2 minutes until the paste darkens in color.
  3. Pour in the rinsed red lentils, crushed tomatoes, and vegetable broth. Stir in the dried oregano. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils are tender and have begun to break apart.
  4. Remove the pot from heat. Stir in the fresh baby spinach until wilted. Use an immersion blender to puree the soup (blend half for a rustic texture). Stir in the lemon juice, salt, and pepper.