Serves: 6
Prep Time: 15 minutes
Cook Time: 40–45 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika (optional)
• 1 (14.5 oz/400 g) can diced tomatoes
• 1½ cups dried brown or green lentils, rinsed
• 2 medium potatoes, peeled and cubed
• 6 cups vegetable broth (or chicken broth)
• 2 cups fresh spinach
• 2 tbsp chopped fresh parsley
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
3. Stir in the garlic, thyme, oregano, and paprika. Cook for 1 minute.
4. Add the diced tomatoes, lentils, potatoes, bay leaf, and broth.
5. Bring to a boil, then reduce to a simmer. Cover and cook for 30–35 minutes, or until the lentils and potatoes are tender.
6. Stir in the spinach and cook for another 2–3 minutes until wilted.
7. Remove the bay leaf. Stir in parsley and lemon juice, if using.
8. Taste and season with salt and pepper.

To Serve

• Ladle into bowls.
• Garnish with extra parsley and freshly ground black pepper.
• Serve with toasted crusty bread or garlic bread.
• For extra richness, drizzle with olive oil or sprinkle with grated Parmesan cheese.