- 1 tablespoon olive oil
- ¾ -1 cup chopped and diced onion
- ½ cup chopped and diced celery
- 1 cup thinly sliced carrot
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 Quart vegetable broth
- 2 cups water
- 1 cup red lentils
- 1 – 2 handfuls or fresh spinach (optional)
- Fresh cilantro (optional)
Sauté onion, celery and carrot in olive oil in a 4 qt pan for 5 minutes or until onions are translucent and vegetables soften. Rinse the lentils and add to the pot along with the broth, water and spices. Bring to a boil, then reduce heat to a simmer and cook 15-20 minutes until lentils and vegetables are tender. If adding spinach, add just a few minutes before serving and stir until wilted. Delicous served with fresh chopped cilantro.
Tip: add whatever vegetables you’d like. For example, sauté diced red pepper with the onion, celery and carrots, or add chopped zucchini with the lentils and stock. Experiment and have fun!