A cozy, hearty stew of tender red lentils and chickpeas simmered in a smoky, tomato-rich broth with aromatic herbs. Bright lemon and fresh parsley finish each bowl with fresh, vibrant lift.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. When shimmering, add carrots, celery, onion, and a sprinkle of salt. Sauté 8–10 minutes, stirring occasionally, until softened and lightly browned.
Add the garlic and sauté 30–60 seconds, until fragrant.
Stir in tomato paste, dried thyme, and smoked paprika; cook 30–60 seconds until fragrant.
Add the red lentils and stir to coat.
Add the tomatoes, chickpeas, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 15 minutes, stirring occasionally, until the lentils are tender.
Stir in the spinach and cook uncovered about 1 minute, until wilted.
Stir in the remaining 1 tablespoon olive oil. Taste and adjust seasoning.
Serve hot with lemon wedges, freshly cracked pepper, and a sprinkle of minced parsley.