Potato: 150g (1 medium, diced), Lentils (dry): 50g (1/4 cup), Carrot: 50g (1 small, diced), Celery: 30g (1 stalk, diced), Onion: 50g (1/4 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 240ml (1 cup), Tomato paste: 15g (1 tbsp), Spinach: 30g (1 cup, fresh), Olive oil: 5ml (1 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 50g lentils under cold water. 2. Heat 5ml olive oil in a pot over medium heat. 3. Add 50g diced onion, 50g diced carrot, and 30g 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 15g tomato paste and cook for 1 minute. 7. Add the rinsed lentils, 150g diced potato, 240ml vegetable broth, and 1 bay leaf. 8. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, or until lentils and potatoes are tender. 9. Remove the bay leaf. 10. Add 30g spinach and cook until wilted, about 1 minute. 11. Stir in 5ml lemon juice and 5g chopped parsley. 12. Serve hot.
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