Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 cup diced zucchini or squash
• 1 cup red lentils, rinsed
• 1 (28-ounce) can diced tomatoes (no added salt)
• 8 cups vegetable stock or water
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme or Italian seasoning
• Salt and pepper, to taste
• 2 cups fresh spinach or kale, chopped (optional)
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Prepare with Platinum Cookware:

   • Use the Platinum 12 Qt for a clean, healthier cooking process without needing excessive oils.

2. Sauté the Aromatics:

   • Add the olive oil to the preheated pot. Over medium heat, sauté the onion, garlic, carrots, and celery until fragrant, about 5 minutes.

3. Add Base Ingredients:

   • Stir in the cumin, smoked paprika, and thyme for a minute. This enhances the flavor.
   • Add the diced potatoes, zucchini, red lentils, diced tomatoes, and vegetable stock. Stir to combine.

4. Simmer to Perfection:

   • Cover with the Platinum lid and simmer on medium-low heat for 30-40 minutes. The water seal feature will ensure even cooking while retaining maximum nutrients. Stir occasionally.

5. Final Touches:

   • Stir in the chopped spinach or kale for added greens. Simmer for an additional 5 minutes until they soften.
   • Season with salt and pepper to taste.

6. Serve & Enjoy:

   • Garnish with fresh parsley or cilantro. Serve hot with crusty bread or as is for a nourishing meal.