Step 1: Sauté Aromatics

• Heat olive oil in a large pot over medium heat.
• Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.

Step 2: Add Lentils and Spices

• Stir in potatoes, cumin, paprika, turmeric, salt, and pepper.
• Add lentils, diced tomatoes, and vegetable broth. Mix well.

Step 3: Simmer

• Bring to a boil, then reduce heat and let it simmer uncovered for about 25–30 minutes, or until lentils and veggies are tender.
• Stir occasionally and add more broth or water if it gets too thick.

Step 4: Finish and Serve

• Stir in spinach/kale until wilted (if using).
• Add lemon juice and adjust seasoning.
• Serve hot with bread, rice, or on its own.

🧠 Health Benefits

✅ High in protein and fiber

✅ Rich in iron, potassium, and antioxidants

✅ Naturally vegan, gluten-free, and low-fat

✅ Supports digestive health and keeps you full longer

🍽️ Serving Suggestions

• Serve with crusty whole grain bread or pita
• Spoon over rice, quinoa, or couscous
• Add a dollop of vegan yogurt or coconut cream for richness
• Garnish with chopped fresh herbs and a squeeze of lemon

💡 Tips

• Make a big batch and freeze leftovers – it stores beautifully
• Use red lentils for a creamier texture (reduce cook time by 10 mins)
• Add chili flakes if you like it spicy
• Swap veggies with whatever you have: bell peppers, zucchini, or peas