1. Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and spices
Stir in the minced garlic, turmeric, cumin, and smoked paprika. Cook for about 30–60 seconds, just until fragrant.
3. Add the lentils
Add the rinsed lentils, diced tomatoes, vegetable broth, and potatoes. Stir everything together.
4. Simmer
Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for approximately 25–35 minutes, or until the lentils and potatoes are tender.
5. Add the greens
Stir in the spinach or kale during the last 3–5 minutes of cooking. Allow it to wilt into the soup.
6. Season
Add salt and black pepper to taste. Stir in the lemon juice just before serving—the acidity brightens all the flavors.
7. Serve
Ladle the hot soup into bowls and garnish with fresh parsley. Serve with warm crusty bread if desired.
🌟 Tip
If you prefer a thicker soup, simmer uncovered for a few extra minutes. For an even creamier texture, blend a small portion of the soup and stir it back into the pot.
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