Tender green lentils cooked with sweet carrots, creamy potatoes, and aromatic herbs for a hearty dish.
# What You 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, roughly chopped
→ Lentils and Broth
07 - 1 cup dried green lentils, rinsed
08 - 4 cups vegetable broth
09 - 1 cup water
→ Herbs and Seasoning
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - 1/2 teaspoon ground cumin
15 - Salt and freshly ground black pepper to taste
16 - Juice of 1/2 lemon
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté for 3-4 minutes until softened.
02 - Stir in carrots and potatoes; cook for another 5 minutes, stirring occasionally.
03 - Add rinsed green lentils, vegetable broth, water, thyme, oregano, bay leaf, cumin, salt, and pepper. Bring to a boil.
04 - Reduce heat to low, cover, and simmer for 30-35 minutes until lentils and vegetables are tender.
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. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with fresh herbs if available.
