Ingredients
Scale
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) diced tomatoes (with juice)
- 2 cups fresh spinach or kale
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Gather all ingredients. Chop onions, carrots, celery, and mince garlic.
- In a large pot over medium heat, heat olive oil. Sauté onions until translucent (about 5 minutes). Add garlic, carrots, and celery; stir until softened.
- Stir in lentils, cumin, thyme, salt, and pepper; mix well.
- Pour in vegetable broth and diced tomatoes; bring to a boil.
- Reduce heat to low and cover. Simmer for about 30 minutes or until lentils are tender.
- Add spinach or kale in the last 5 minutes of cooking until wilted.
- Serve hot with a drizzle of olive oil or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg