Spinach and Lentil Soup with Turmeric
Spinach and Lentil Soup with Turmeric is a hearty and flavorful soup that combines the goodness of lentils and the vibrant color and health benefits of turmeric. This soup is a perfect choice for a comforting and nourishing meal, especially during cooler weather. The combination of protein-rich lentils and nutrient-packed spinach makes this soup a well-balanced and wholesome option.
INGREDIENTS
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon (optional)
- 6 cups vegetable broth or water
- 4 cups fresh spinach leaves, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
INSTRUCTIONS
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic, ground turmeric, ground cumin, ground coriander, and ground cinnamon (if using). Cook for about 1-2 minutes until the spices become fragrant.
Add the rinsed lentils to the pot and stir to coat them with the spices.
Pour in the vegetable broth or water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the lentils are tender.
About 5 minutes before the lentils are fully cooked, stir in the chopped spinach leaves and lemon juice. Allow the spinach to wilt in the soup.
Once the lentils and spinach are cooked, season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Serve:
Serve the Spinach and Lentil Soup with Turmeric as a comforting and nutritious meal.
Enjoy with crusty bread or a side of whole grains for a complete dish.
TIPS
Customize the soup by adding other vegetables like carrots, celery, or diced tomatoes.
To make the soup creamier, use an immersion blender to partially blend a portion of the soup, leaving some lentils and vegetables whole.
Adjust the level of spices to your taste preferences.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal
- Protein: About 15-18g
- Carbohydrates: Around 40-45g
- Fat: Approximately 5-7g
