# What You Need:
→ Lentils & Legumes
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups vegetable broth or water
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 inch fresh ginger, grated
06 - 1 large carrot, diced
07 - 4 cups fresh spinach, roughly chopped
08 - 1 medium tomato, diced or 1 cup canned diced tomatoes
→ Spices & Seasonings
09 - 1 tablespoon olive oil or coconut oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 teaspoon chili flakes, optional
16 - Salt and black pepper, to taste
→ Finishing Touches
17 - 1 tablespoon lemon juice
18 - Fresh cilantro, chopped for garnish
# Directions:
01 - Heat oil in a large pot over medium heat. Add chopped onion and cook for 4 to 5 minutes until translucent.
02 - Stir in minced garlic, grated ginger, and diced carrot. Cook for 2 minutes, stirring occasionally.
03 - Add cumin, coriander, turmeric, smoked paprika, cinnamon, and chili flakes. Stir continuously for 1 minute until fragrant.
04 - Add rinsed lentils, diced tomato, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
05 - Test lentils for tenderness; add additional broth or water if needed to maintain consistency.
06 - Stir in chopped spinach and cook for 3 to 4 minutes until wilted.
07 - Season with salt, black pepper, and lemon juice. Stir to combine evenly.
08 - Ladle into bowls and garnish with fresh cilantro before serving warm.
