Smoky Red Lentil Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground coriander
07 - Pinch of red pepper flakes
08 - 1 cup dried red lentils, rinsed
09 - 1 can (14.5 oz) fire-roasted diced tomatoes
10 - 4 cups vegetable broth
11 - Salt and black pepper, to taste
12 - 2–3 cups fresh spinach, chopped
13 - Juice of 1/2 lemon

→ Optional Garnish

14 - Fresh parsley or cilantro

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, until soft. Stir in garlic, cumin, smoked paprika, coriander, and red pepper flakes. Cook for another minute to toast the spices.
02 - Stir in red lentils, fire-roasted tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, until lentils are soft and breaking down.
03 - Stir in chopped spinach and cook for 2–3 more minutes, until wilted. Add lemon juice, and adjust seasoning with salt and pepper to taste.
04 - Ladle into bowls and optionally top with fresh herbs, a drizzle of olive oil, or a dollop of plain yogurt.

# Notes:

01 - Want it creamier? Blend half of the soup with an immersion blender.
02 - Add diced carrots or bell peppers for extra vegetables.
03 - The soup thickens as it sits—add a splash of broth when reheating.

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