Receta de Olive and Mango


  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 4 cloves of garlic, peeled and minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili flakes
  • 2 cups lentils, picked and rinsed
  • 8 cups ham broth/stock
  • 1 bay leaf
  • 2 heaping cups spinach or chopped kale
  • 2 teaspoons lemon zest, 3 teaspoons lemon juice from 1-2 lemons plus more for serving
  • ¼ cup chopped fresh herbs like parsley or dill plus more for serving
  • Salt and pepper to taste


  1. Heat oil in a large soup pot or dutch oven, over medium heat.
  2. Add the onions, carrots, and celery and cook, stirring occasionally until they are softened, 5 to 7 minutes. Season with salt and pepper.
  3. Stir in the garlic, lemon zest, cumin, coriander, chili flakes, turmeric, and cook for 30 seconds.
  4. Stir in the lentils, and ham bone broth and the bay leaf. Increase the heat to bring to a boil. Once boiling, reduce heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
  5. Remove pot lid and stir in the spinach , allow to simmer another 3-5 minutes.
  6. Take the soup off of the heat, and then stir in the lemon juice and fresh herbs. Taste for more seasoning or lemon juice as adjust to taste.