Lentils (dry): 60g (1/2 cup), Carrot: 80g (1 medium, diced), Celery: 50g (1 stalk, diced), Onion: 80g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Tomatoes (canned, diced): 100g (1/2 cup), Vegetable broth: 240ml (1 cup), Spinach: 30g (1 cup, fresh), Avocado: 50g (1/2 small, diced), Olive oil: 10ml (2 tsp), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Lemon juice: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Rinse 60g lentils under cold water. 2. Heat 10ml olive oil in a pot over medium heat. 3. Add 80g diced onion, 80g diced carrot, and 50g diced celery. Cook until softened, about 5 minutes. 4. Add 6g minced garlic and cook for 30 seconds. 5. Add 2g cumin, 2g paprika, 1g salt, and 1g black pepper. Stir for 30 seconds. 6. Add the rinsed lentils, 100g diced tomatoes, 240ml vegetable broth, and 1 bay leaf. 7. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, or until lentils are tender. 8. Remove the bay leaf. 9. Add 30g spinach and cook until wilted, about 1 minute. 10. Stir in 5ml lemon juice. 11. Serve topped with 50g diced avocado and 5g chopped parsley.
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