Spinach and Lentil Soup
This Spinach and Lentil Soup is a hearty and nutritious dish that’s perfect for a comforting meal. It combines the earthy flavors of green or brown lentils with the freshness of spinach, along with aromatic spices like cumin and coriander. This vegetarian soup is not only delicious but also packed with essential nutrients, making it an excellent choice for a balanced diet. It’s quick and easy to prepare, making it a go-to option for busy weeknight dinners or a wholesome lunch. Customize it with your favorite toppings or serve it as is for a satisfying, healthy meal.
INGREDIENTS
- 1 cup green or brown lentils, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 2 cups fresh spinach leaves, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: grated Parmesan cheese, lemon wedges, or a dollop of Greek yogurt
INSTRUCTIONS
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic, ground cumin, ground coriander, and paprika. Cook for an additional 1-2 minutes until fragrant.
Add the chopped carrot and celery to the pot and cook for another 5 minutes, or until they begin to soften.
Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Season the soup with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese, a squeeze of lemon juice, or a dollop of Greek yogurt if desired.
TIPS
- You can adjust the soup’s consistency by adding more or less vegetable broth to your liking.
- Feel free to customize the spices to suit your taste. You can add a pinch of red pepper flakes for some heat or extra herbs like thyme or rosemary.
- This soup can be stored in the refrigerator for up to 3-4 days in an airtight container. It also freezes well for longer storage.
NUTRITION VALUE
- Calories: 200
- Protein: 10g
- Carbohydrates: 30g
- Dietary Fiber: 10g
- Fat: 5g
- Vitamin A: 60% DV
- Vitamin C: 20% DV
- Iron: 20% DV
