Best Lentil Soup Recipe: Silky & Bright

Heat the extra virgin olive oil in a large Dutch oven or stockpot over medium heat.

Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften.

Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.

Add the rinsed lentils and stir to coat them in the spiced oil foundation.

Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until lentils are tender but not falling apart.

Remove the bay leaf. Stir in the fresh baby spinach (or kale) and cook for 2 minutes until wilted and bright green.

Stir in the fresh lemon juice, sea salt, and black pepper. Adjust seasoning to taste and serve hot.