Lentil and Spinach Soup
This Lentil and Spinach Soup is a hearty, nutritious, and delicious meal that is perfect for any time of the year. Packed with protein-rich lentils and vitamin-rich spinach, it’s a wholesome dish that’s easy to prepare and satisfying. The lentils provide a substantial source of plant-based protein, fiber, and essential nutrients such as iron and folate, which are crucial for maintaining energy levels and overall health. Spinach adds a vibrant green color and is loaded with vitamins A, C, and K, as well as antioxidants that help protect your body from free radicals.
This soup is further enhanced with aromatic herbs and spices, such as garlic, cumin, and thyme, which not only boost the flavor but also offer additional health benefits, including anti-inflammatory and immune-boosting properties. The combination of lentils and spinach creates a harmonious blend of textures and tastes, making each spoonful a delightful experience. Whether you are looking for a comforting bowl on a chilly day or a light yet filling meal in warmer weather, this Lentil and Spinach Soup is an excellent choice. It’s perfect for meal prep, as it stores well and can be easily reheated for a quick and nutritious lunch or dinner. Enjoy this soup with a slice of crusty bread or a side salad for a complete and satisfying meal that supports a healthy lifestyle.
Lentil and Spinach Soup
Equipment
- Large pot for cooking soup
- Knife and cutting board for chopping vegetables
- Measuring cups and spoons for measuring ingredients
- Wooden spoon for stirring
Ingredients
- 1 cup dried green or brown lentils rinsed
- 6 cups vegetable broth
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 4 cups fresh spinach chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for another minute until fragrant.
- Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
- Reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for another 5 minutes until wilted.
- Season with salt and pepper to taste.
- Serve the soup hot, with lemon wedges on the side for a fresh, zesty flavor. Enjoy!
Notes
- You can add other vegetables like zucchini or bell peppers for extra flavor.
- For a thicker consistency, blend a portion of the soup and mix it back into the pot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
