party food that packs a nutritional punch

• 1 cup green or brown lentils, rinsed and drained
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes (or 2-3 fresh tomatoes, chopped)
• 6 cups vegetable broth (low-sodium)
• 2 cups chopped kale or spinach
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh lemon juice (optional, for serving)
• Chopped fresh herbs (e.g., parsley or cilantro, for garnish)

Prepare the Lentils:

• In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until they start to soften.

Add the Aromatics:

• Stir in the minced garlic, ground cumin, ground turmeric, and ground paprika. Cook for an additional 1-2 minutes until the spices become fragrant.

Combine Ingredients:

• Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.

Simmer:

• Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the lentils are tender.

Add Leafy Greens:

• Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted and tender.

Season and Serve:

• Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
• Optionally, squeeze fresh lemon juice into the soup for a bright and fresh flavor.

Garnish and Enjoy:

• Ladle the nutritionally dense soup into bowls, and garnish with chopped fresh herbs like parsley or cilantro.
• Serve hot and enjoy!

This hearty and nutritious vegetable and lentil soup is rich in fiber, vitamins, minerals, and plant-based protein from the lentils. The combination of vegetables and spices adds layers of flavor and nutritional benefits. It's a satisfying and wholesome option for a hot meal.