# What You'll Need:
→ Lentils & Legumes
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups vegetable broth or water
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 large carrot, diced
07 - 4 cups fresh spinach, roughly chopped
08 - 1 medium tomato, diced or 1 cup canned diced tomatoes
→ Spices & Seasonings
09 - 1 tablespoon olive or coconut oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - ½ teaspoon ground turmeric
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon ground cinnamon
15 - ¼ teaspoon chili flakes (optional)
16 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
17 - 1 tablespoon fresh lemon juice
18 - Fresh cilantro, chopped (for garnish)
# Directions:
01 - Heat oil in a large pot over medium heat. Add chopped onion and cook 4 to 5 minutes until translucent.
02 - Stir in minced garlic, grated ginger, and diced carrot. Cook an additional 2 minutes.
03 - Add cumin, coriander, turmeric, smoked paprika, cinnamon, and chili flakes. Stir constantly for 1 minute until fragrant.
04 - Add rinsed lentils, diced tomato, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
05 - Assess lentils for softness; add additional broth or water if required and continue simmering until tender.
06 - Stir in chopped spinach and cook for 3 to 4 minutes until wilted and fully incorporated.
07 - Season with salt, pepper, and fresh lemon juice. Stir well before serving.
08 - Ladle into bowls and garnish with chopped cilantro. Serve immediately.
