Name: Lentil and Spinach Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 1/2 cups dried green or brown lentils, rinsed and drained; 6 cups vegetable broth; 1 bay leaf; 6 cups fresh spinach leaves, roughly chopped; 2 tablespoons lemon juice; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add garlic, cumin, and coriander and cook for another minute until fragrant.
Cook the lentils

Add the lentils to the pot and stir to coat with the oil and spices. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
Add the spinach

Once lentils are cooked, remove the bay leaf. Add the chopped spinach to the pot and stir until wilted, about 2-3 minutes.
Season and serve

Stir in lemon juice and red pepper flakes if using. Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach desired consistency. Simmer for an additional 2 minutes to allow flavors to meld.
Blend (optional)

For a creamier texture, use an immersion blender to partially purée the soup, leaving some texture, or blend about half of the soup in a regular blender and return it to the pot.

Lentil and Spinach Soup

Ingredients

Instructions

Nutritional Information