Lentil Soup

Step 1 · Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook until softened, 6-8 minutes.

• 2 tbspOlive Oil
• ×2Carrots, diced
• ×2Celery, stalks, diced
• Salt, to taste

Step 2 · Bloom the Aromatics

Stir in the garlic, cumin, and smoked paprika, if using, and cook until fragrant, about 1 minute.

• 3 clovesGarlic, minced
• ½ tspSmoked Paprika

Step 3 · Simmer the Soup

Add the lentils, tomatoes, stock, and bay leaf. Bring to a boil, then reduce the heat, partially cover, and simmer until the lentils are tender, 25-30 minutes.

• 1½ cupsLentils, rinsed and picked over
• ×1Bay Leaf

Step 4 · Wilt the Spinach

Discard the bay leaf. Stir in the spinach and cook until just wilted, 1-2 minutes.

• ×1Bay Leaf
• 3 cupsSpinach, roughly chopped

Step 5 · Finish and Serve

Stir in the lemon juice and season with salt and pepper. For a thicker soup, blend a cup or two and stir it back in. Serve hot.

• 1 tbspLemon Juice
• Salt, to taste