2 Tbsp olive oil
1 onion, diced
4 celery sticks, chopped
2 large carrots, chopped
4 cloves garlic, chopped or 1 large shallot, chopped
1 teaspoon cumin
½-1 teaspoon paprika
½ teaspoon oregano
1-15 oz jar crushed tomatoes
4 cups bone broth, vegetable stock, or water
1 1/2 cups lentils, rinsed
chopped swiss chard, kale, and/or spinach (as much as you’d like)
juice of ½ lemon
salt & black pepper
chili flakes, to taste
In a dutch oven or large pot, heat oil over medium-heat.
Add onion and sauté until tender and translucent.
Then add carrots, celery, shallots, cumin, paprika, and oregano and sauté for 5 minutes.
Season with salt and pepper.
Stir in crushed tomatoes and cook for another minute.
Add stock, lentils and ½-1 teaspoon of salt.
Bring to a boil, reduce to a simmer and cook until lentils are tender (30-45 minutes)
Add greens and cook until wilted.
Taste and adjust for seasoning and consistency.
Enjoy as is or serve with a squeeze of lemon, chopped parsley/cilantro, rice, cauliflower rice, toasted bread.