A hearty and nutritious lentil soup packed with vegetables and warming spices, perfect for a comforting meal.

Units Scale

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, until softened.
Add garlic, cumin, turmeric, and red pepper flakes. Sauté for 1 minute until fragrant.
Stir in lentils, broth, tomatoes, and bay leaf. Bring to a boil.
Reduce heat to low and simmer for 30-35 minutes, or until lentils are tender.
Remove bay leaf. Stir in spinach or kale and cook until wilted, about 5 minutes.
Add lemon juice and season with salt and pepper to taste.
Serve hot with optional bread or croutons.

For a smoother texture, blend part of the soup with an immersion blender.
You can use brown or green lentils; red lentils cook faster and become more creamy.
This soup freezes well for up to 3 months.