30min · 4 servings 1 cup (160g) finely diced red onion 2 teaspoons garlic powder 2 teaspoons smoked paprika 2 teaspoons chili powder 1 teaspoon fine sea salt 6 cups organic low-sodium vegetable broth (I use the Pacific brand because it's so good in flavor) 2 cups (360g) red lentils, rinsed well under cold water 4 large handfuls (150g) fresh spinach 2-3 tablespoons fresh lemon juice 1. Add a few tablespoons of water to a large pot over medium heat. Once it's hot, add the onion and cook for 5-8 minutes, stirring often, until tender. 2. Add the garlic powder, smoked paprika and chili powder and stir for about 30 seconds until fragrant. Add the broth and rinsed lentils and bring to a boil. Once boiling, reduce to simmer, cover with a lid slightly tilted to let some steam escape.