🛒 Ingredients

• 3 tablespoons olive oil (plus more for serving)

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• ¼ teaspoon kosher salt (plus more to taste)

• ¼ teaspoon ground black pepper

• Pinch of cayenne or chili powder (optional, to taste)

• 1 quart vegetable or chicken broth

• 1 cup red lentils

• 1 large carrot, peeled and diced

• A few handfuls of baby spinach

• Juice of ½ a lemon (or more to taste)

• Chopped fresh cilantro, for serving (optional)

👩‍🍳 Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and golden — about 4 minutes.

2. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and sauté for 2 more minutes to bring out the flavor.

3. Add the broth, lentils, and diced carrot. Bring to a simmer, partially cover the pot, and cook on medium-low heat for 25–30 minutes, until the lentils are soft.

4. Stir in a few handfuls of baby spinach during the last few minutes of cooking — just until wilted.

5. Use an immersion blender (or regular blender) to purée half the soup — then return it to the pot. This keeps it comforting and a little chunky.

6. Stir in the lemon juice, taste, and adjust seasoning if needed.

7. Serve warm with a drizzle of olive oil, a sprinkle of fresh cilantro (if using), and maybe some crusty bread on the side.

🌱 Note from Sylvie
This is one of my favorite go-to soups — it’s simple, grounding, and comes together fast. I often make a big batch on Sundays and eat it all week. The lemon brightens everything, and the spinach adds that little boost of green goodness.