A hearty blend of green lentils, carrots, potatoes, and herbs slow-cooked for rich flavor.
# What You'll Need:
→ Vegetables
01 - 1 large onion, finely chopped
02 - 2 cloves garlic, minced
03 - 3 medium carrots, peeled and diced
04 - 2 medium potatoes, peeled and diced
05 - 1 celery stalk, diced
06 - 1 cup baby spinach or little sprout greens (optional), roughly chopped
→ Lentils & Broth
07 - 1 cup dried green lentils, rinsed
08 - 4 cups vegetable broth
09 - 1 cup water
→ Herbs & Seasoning
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - ½ teaspoon ground cumin (optional)
15 - Salt and freshly ground black pepper, to taste
16 - Juice of ½ lemon (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced celery; sauté for 3–4 minutes until softened and fragrant.
02 - Stir in diced carrots and potatoes; cook for another 5 minutes, stirring occasionally, until vegetables begin to soften at the edges.
03 - Add rinsed green lentils, vegetable broth, water, dried thyme, dried oregano, bay leaf, ground cumin (if using), salt, and pepper. Stir to combine and bring to a boil.
04 - Reduce heat to low, cover with a lid, and simmer for 30–35 minutes, or until lentils and vegetables are tender, stirring occasionally.
05 - Remove bay leaf. Stir in baby spinach or little sprout greens and cook for 2–3 minutes until wilted.
06 - Add lemon juice if desired for brightness. Taste and adjust salt, pepper, and seasonings as needed.
07 - Serve hot in bowls, garnished with fresh herbs if available. Pair with crusty bread or cooked rice for a complete meal.
