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.
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.