Red lentils (dry): 60g (1/3 cup), Carrot: 75g (1 medium, diced), Celery: 50g (1 stalk, diced), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 400ml (1 3/4 cups), Diced tomatoes (canned): 100g (1/2 cup), Spinach: 50g (2 cups), Olive oil: 10ml (2 tsp), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Turmeric: 2g (1/2 tsp), Bay leaf: 1, Lemon juice: 5ml (1 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 75g diced onion, 75g diced carrot, and 50g diced celery. Cook for 5 minutes until softened. 3. Add 6g minced garlic, 2g cumin, 2g paprika, and 2g turmeric. Cook for 30 seconds until fragrant. 4. Add 60g red lentils, 400ml vegetable broth, 100g diced tomatoes, and 1 bay leaf. 5. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender. 6. Remove bay leaf and stir in 50g spinach and 5ml lemon juice. Cook until spinach is wilted. 7. Season with salt and pepper to taste. 8. Serve garnished with 5g chopped parsley.
