Protein-packed lentils with seasonal vegetables, cumin, and smoked paprika. Vegan, gluten-free, ready in 50 minutes.
# What You Need:
→ Legumes
01 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup chopped tomatoes, fresh or canned
08 - 2 cups spinach or kale, chopped
→ Liquids
09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, smoked paprika, and thyme, cooking for 30 seconds.
04 - Add lentils, chopped tomatoes, vegetable broth, and bay leaf to the pot.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes.
06 - Add diced zucchini and simmer for another 10 minutes until lentils and vegetables are tender.
07 - Stir in spinach or kale and cook for 2-3 minutes until wilted.
08 - Remove bay leaf and season to taste with salt and pepper.
09 - Ladle into bowls and garnish with fresh parsley. Serve hot with lemon wedges if desired.
