Think of this as the soft landing after a loud night. Bright citrus, cozy lentils, gentle spices. It’s grounding without being heavy, fresh without trying too hard — the kind of meal that says we’re moving forward, but kindly.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon cinnamon
Salt and black pepper, to taste
1 cup dried brown or green lentils, rinsed
1 (14.5 oz) can diced tomatoes
3 cups low-sodium vegetable broth
Zest of 1 orange
Juice of ½ orange
2 cups baby spinach
1 tablespoon olive oil (for finishing)
Fresh parsley or cilantro, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic, cumin, smoked paprika, and cinnamon. Cook for 30 seconds until fragrant.
- Add lentils, diced tomatoes (with their juices), and vegetable broth. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until lentils are tender.
- Stir in orange zest and orange juice, then add spinach and cook just until wilted.
- Taste and adjust seasoning with salt and pepper.
- Finish with a drizzle of olive oil and top with fresh herbs if using. Serve warm.
Servings: 4
Nutrition
calories: 360
protein: 18
carbs: 45
fat: 10
fiber: 16
sugar: 6