Sopa de lentejas

Ingredientes

• 2 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 1⁄2 cups dry green or brown lentils, rinsed
• 1 (28 ounce) can diced tomatoes, with juices
• 6 cups vegetable broth (or more if you prefer a thinner soup)
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular if you prefer)
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp dried thyme or 1 tsp fresh thyme (optional)
• Salt and black pepper to taste
• Juice of 1 lemon (or 1-2 tbsp red wine vinegar)
• 1-2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley or cilantro, chopped, for garnish

Preparación

1. 1

   Saute Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened.

2. 2

   Add Ingredients: Stir in lentils, tomatoes, vegetable broth, bay leaf, cumin, paprika, turmeric, thyme, salt, and pepper. Bring to a boil.

3. 3

   Simmer: Reduce heat, cover, and simmer for about 30-40 minutes or until lentils are tender.

4. 4

   Finish: Stir in lemon juice and spinach or kale. Cook until greens are wilted. Adjust seasoning if needed.

5. 5

   Serve: Remove bay leaf before serving. Garnish with parsley or cilantro. Enjoy!