Ingredients
1 cup dried green or brown lentils, rinsed
8 oz cremini mushrooms, sliced
1 large onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
2 tbsp olive oil
1 tbsp tomato paste
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
1 Heat olive oil in a pot over medium heat. Add onion, carrot, and celery. Sauté 5 minutes.
2 Add garlic and mushrooms. Cook 5 minutes more.
3 Stir in tomato paste, thyme, and paprika. Cook 1 minute.
4 Add lentils, tomatoes, broth, and bay leaf. Bring to boil, then simmer 25-30 mins.
5 Season to taste. Add kale or spinach if using. Cook 5 more minutes.
6 Remove bay leaf and serve with parsley if desired.
