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Lentil and Spinach Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Equipment:
Large pot
cutting board
knife
measuring cups
stirring spoon
Cuisine Type: Mediterranean
Lentil and Spinach Soup is a nourishing and hearty dish that’s perfect for any time of the year. Packed with protein-rich lentils and vibrant spinach, this soup offers a delightful balance of flavors and textures. The warm spices and aromatic vegetables create a comforting and wholesome meal that can be enjoyed on its own or paired with crusty bread for a complete dining experience.
This recipe isn’t only easy to prepare but also budget-friendly, making it an excellent choice for families or meal prep. This soup is incredibly versatile and can be customized to suit your taste. You can add additional vegetables such as carrots or celery for added nutrition, or toss in some cooked chicken for a protein boost.
The combination of lentils and spinach not only provides essential nutrients but also makes for a filling dish that’s satisfying without being overly heavy. Perfect for lunch or dinner, this Lentil and Spinach Soup will warm you up and keep you coming back for more.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup dried lentils (green or brown)
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and diced carrot, cooking for an additional 2-3 minutes until fragrant.
- Sprinkle in the ground cumin and coriander, stirring well to combine. Cook the spices with the vegetables for about 1 minute to release their flavors, making sure not to let them burn.
- Add the dried lentils to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the chopped spinach and let it wilt for about 2-3 minutes. Season the soup with salt and pepper to taste, and if desired, add a squeeze of lemon juice for a bright finish.
- Remove the pot from heat and let the soup cool slightly before serving. Ladle the soup into bowls and enjoy with crusty bread or a side salad for a complete meal.
Extra Tips:
For added flavor, consider sautéing some chopped celery along with the onion and carrot. You can also blend a portion of the soup for a creamier texture, or top each serving with a dollop of yogurt for a tangy touch.
This soup freezes well, so make a big batch to enjoy later on those busy days when you need a quick and healthy meal.