Step-by-Step Method
1. Prepare the Base
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
- Stir in the minced garlic and sauté for another minute, being careful not to burn it.
2. Add Vegetables and Spices
- Add the diced carrot, celery, and tomato to the pot. Stir well and cook for 3-4 minutes to allow the flavors to meld.
- Sprinkle in the turmeric, cinnamon, cumin, and smoked paprika (if using). Stir to coat the vegetables in the spices, enhancing their aroma and flavor.
3. Add Lentils and Liquid
- Pour in the rinsed lentils, vegetable broth, and water. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for 20-25 minutes, or until the lentils are tender.
4. Add Leafy Greens
- Once the lentils are cooked, stir in the chopped leafy greens.
- Allow the greens to wilt and soften for about 5 minutes.
5. Final Touches
- Taste the soup and adjust the seasoning with salt and pepper.
- For an added burst of flavor, stir in a teaspoon of apple cider vinegar or a squeeze of lemon juice just before serving.
How to Serve
- Ladle the soup into bowls and garnish with fresh parsley or cilantro for a fresh finish.
- Optionally, drizzle with olive oil or sprinkle with chili flakes for a little kick.
- Serve hot with a side of whole-grain bread or crackers for a balanced, low-glycemic meal.
Tips for Success
- Customizable Ingredients: You can swap lentils for split peas or mung beans, both of which have similar blood sugar-regulating benefits.
- Batch Cooking: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months, making it a perfect meal prep option.
