Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 cup dried brown or green lentils, rinsed
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 bunch Swiss chard, stems removed and leaves chopped
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion and carrots, sautéing for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic, cumin, and smoked paprika; cook for 60 seconds until the spices smell nutty and aromatic.
  3. Pour in the rinsed lentils and vegetable broth. Add the bay leaf, salt, and pepper. Bring the mixture to a boil, then immediately reduce heat to low.
  4. Cover and simmer for 20–25 minutes, or until the lentils are tender but not disintegrating.
  5. Stir in the chopped Swiss chard and allow it to wilt into the soup for 2–3 minutes from the residual heat.
  6. Turn off the burner. Stir in the fresh lemon juice and chopped parsley to preserve the brightness and color.