# What You'll 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
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute until fragrant. Stir in ground cumin, smoked paprika, and dried thyme. Cook for 30 seconds to bloom the spices.
03 - Add rinsed lentils, chopped tomatoes, and vegetable broth to the pot. Toss in the bay leaf and stir to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 20 minutes.
05 - Add diced zucchini and continue simmering for 10 minutes, or until lentils and all vegetables are tender.
06 - Stir in chopped spinach or kale and cook for 2-3 minutes until fully wilted.
07 - Remove the bay leaf from the pot. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle the soup into bowls and serve hot. Garnish with fresh chopped parsley and offer lemon wedges on the side for brightness.
