High-Protein Mediterranean Dinner Bowl 34

Ingredients

• 1 cup red lentils
• 4 cups spinach leaves
• 1 medium yellow onion
• 1 medium carrot
• 2 garlic cloves
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 tablespoons lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1.Rinse the lentils under cold water until water runs clear.
2. 2.Heat the oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
3. 3.Add the chopped carrots and cook for 3 more minutes, stirring occasionally.
4. 4.Pour in the rinsed lentils, dried thyme, and vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes or until lentils are tender.
5. 5.Add the fresh spinach leaves and cook for another 2-3 minutes until wilted.
6. 6.Season the soup with salt and pepper to taste.
7. 7.Remove the soup from heat and stir in the lemon juice for a fresh, bright flavor.
8. 8.Serve hot with an optional drizzle of olive oil or a sprinkle of chili flakes for extra kick.