Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 cups fresh spinach or kale (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prep your veggies: Dice the onion and mince the garlic.
- Sauté onions and garlic: In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes), then stir in garlic until golden.
- Add lentils and tomatoes: Pour in rinsed lentils and canned tomatoes with juices.
- Pour in broth and seasonings: Add vegetable broth to cover lentils by an inch; stir in cumin, smoked paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender but intact.
- Finish with greens: Stir in spinach or kale just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg