# 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 piece 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 - ½ teaspoon ground turmeric
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon ground cinnamon
15 - ¼ teaspoon chili flakes (optional)
16 - Salt and black pepper, to taste
→ Finishing Touches
17 - 1 tablespoon lemon juice
18 - Fresh cilantro, chopped (for garnish)
# How to Make It:
01 - Warm oil in a large pot over medium heat. Add onion and cook until translucent, about 4 to 5 minutes.
02 - Stir in minced garlic, grated ginger, and diced carrot. Cook for 2 minutes to combine flavors.
03 - Incorporate cumin, coriander, turmeric, paprika, cinnamon, and chili flakes. Stir continuously for 1 minute until fragrant.
04 - Add lentils, diced tomato, and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
05 - Assess lentils for tenderness. If still firm, add additional broth or water and continue cooking as needed.
06 - Fold in chopped spinach and cook for 3 to 4 minutes until wilted.
07 - Season with salt, pepper, and lemon juice. Stir to combine.
08 - Dish out hot, garnished with freshly chopped cilantro.
