1 cup dried brown or green lentils
1 (14 oz) can diced tomatoes
2 cups chopped kale or spinach
Fresh parsley or cilantro
Vegan yogurt or a drizzle of tahini
Heat olive oil (or water) in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add spices and lentils
Stir in cumin, smoked paprika, thyme, and turmeric (if using). Cook for 1 minute to toast the spices.
Add rinsed lentils, diced tomatoes (with juices), vegetable broth, water, and bay leaf. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for
Stir in kale or spinach and lemon juice. Cook for 3–5 minutes until greens wilt. Remove bay leaf.
Taste and adjust seasoning with salt and pepper. For a creamier texture, blend 1–2 cups of the soup and mix it back in.
Ladle into bowls and top with fresh herbs, red pepper flakes, or a dollop of vegan yogurt. Serve with crusty bread!
Add diced potatoes or sweet potatoes with the lentils.
Swap lentils for split peas (adjust cooking time).
For a Middle Eastern twist, add 1 tsp cinnamon or coriander.
Warm, nourishing, and perfect for chilly days! 🌱🍲✨
