3 tablespoons extra-virgin olive oil 2 medium carrots, finely diced 2 stalks celery, finely diced 1 large onion, finely diced 3 cloves garlic, minced 1 tablespoon tomato paste ½ teaspoon ground cumin ¼ teaspoon crushed saffron threads ¼ teaspoon ground turmeric 4 cups low-sodium no-chicken or chicken broth 1 ½ cups water, plus more as needed 1 pound red lentils (2 cups), picked over and rinsed 5 ounces spinach, coarsely chopped 1 teaspoon kosher salt 1 teaspoon ground pepper Plain yogurt & chopped fresh mint for garnish
STEP-1
Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes. (Do not brown.)
STEP-2
Stir in garlic, tomato paste, cumin, saffron and turmeric and cook for 1 minute.
STEP-3
Add broth, water, lentils, spinach, salt and pepper.
STEP-4
Bring to a simmer. Adjust heat to maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the lentils and vegetables are tender, 15 to 20 minutes.
STEP-5
Add more water if desired.