A nourishing blend of lentils, vegetables, and herbs perfect for a wholesome, hearty meal.
# What You'll Need:
→ Legumes
01 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 garlic cloves, minced
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 2 medium potatoes, peeled and cubed
08 - 1 red bell pepper, diced
09 - 1 zucchini, diced
→ Liquids
10 - 1 can (14 oz) diced tomatoes with juice
11 - 5 cups vegetable broth
→ Herbs & Spices
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper to taste
→ Optional
17 - 2 cups chopped kale or spinach
18 - Juice of half a lemon
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook for 3 to 4 minutes until softened and fragrant.
02 - Add diced carrots, celery, potatoes, red bell pepper, and zucchini. Stir occasionally and cook for 5 minutes.
03 - Stir in lentils, diced tomatoes with juice, vegetable broth, dried thyme, oregano, bay leaf, smoked paprika, salt, and black pepper.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes until lentils and vegetables are tender.
05 - If desired, stir in chopped kale or spinach during the last 5 minutes of cooking.
06 - Remove bay leaf. Stir in lemon juice, adjust seasoning if needed, and serve hot.
