Instructions

• Prep the produce: peel and dice 1 yellow onion; trim and dice 3 medium carrots; peel and dice 1 large sweet potato into bite-sized pieces; mince 3–4 cloves garlic.
• Rinse 1 1/2 cups split red lentils in a fine-mesh sieve until the water runs clear; drain well.
• Heat a large stockpot over medium-high heat. Add the diced onion and carrots. If you are not using oil, add a small splash of vegetable broth or water to prevent sticking.
• Sauté the onion and carrots, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 7 minutes.
• Add 2 teaspoons ground cumin, 1 1/2 teaspoons smoked paprika, and the minced garlic. Stir and cook until fragrant, about 1 minute. Add a little vegetable broth or water if the pan starts to dry out.
• Add the diced sweet potato to the pot and stir; cook for about 2 minutes.
• Pour in a 15 oz. can diced tomatoes (with their juices) and 6 cups vegetable broth, then add the rinsed lentils. Stir to combine.
• Bring the pot to a light boil, then cover and reduce the heat to medium-low.
• Simmer gently, covered, until the lentils and sweet potatoes are tender, about 20 minutes, stirring occasionally.
• Stir in 1 cup spinach (or other greens) during the last 1–2 minutes of cooking until wilted.
• Taste and season with salt and pepper to your liking before serving.