Ingredients of Lentil Soup with Spinach and Lemon
1 cup green or brown lentils, rinsed and drained
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 bay leaf
6 cups vegetable broth
2 cups fresh spinach leaves, chopped
1 lemon, juiced and zested
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions for making Lentil Soup with Spinach and Lemon:
Prepare the Lentils: Rinse and drain the lentils thoroughly. Set aside.
Saute Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, diced carrots, and diced celery. Sauté for an additional 5 minutes until the vegetables begin to soften.
Add Spices: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes until the spices are fragrant.
Cook Lentils: Add the rinsed lentils to the pot, along with the bay leaf and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender.
Add Spinach and Lemon: Once the lentils are cooked, stir in the chopped spinach. Cook for an additional 5 minutes until the spinach is wilted. Remove from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or your favorite side.
Tips:
For added protein, consider adding cooked chicken or tofu.
Adjust the seasoning to your taste, adding more lemon juice for extra brightness.
This soup stores well in the refrigerator for up to 4 days and freezes for up to 3 months.
Enjoy this nutritious and flavorful Lentil Soup with Spinach and Lemon as a comforting meal perfect for any season!
For more Recipes click here