Lentil and Spinach Soup
A comforting and nutritious Lentil and Spinach Soup that combines the earthiness of lentils with the freshness of spinach, enhanced by spices and lemon juice.
Ingredients
- 2 cups Dried Brown or Green Lentils, rinsed and picked over for stones
- 5 ounces Fresh Baby Spinach, roughly chopped if leaves are large
- 1 medium Yellow Onion, finely diced
- 2 medium Carrots, peeled and diced into small cubes
- 2 stalks Celery, finely diced
- 4 cloves Garlic, minced or pressed
- 6-8 cups Vegetable or Chicken Broth, low-sodium
- 2 tablespoons Olive Oil, extra virgi
- 1 teaspoon Cumin, ground
- 1/2 teaspoon Smoked Paprika
- 1-2 tablespoons Fresh Lemon Juice, juice of half a large lemo
- Salt and Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6-8 minutes until onions are translucent.
- Stir in minced garlic, ground cumin, and smoked paprika. Cook for another 60 seconds until fragrant.
- Add rinsed lentils and stir to coat with oil and spices. Pour in 6 cups of broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, checking lentils for tenderness.
- Once lentils are cooked, turn off heat and stir in fresh spinach until wilted.
- Add fresh lemon juice, and season with salt and pepper to taste.
- Ladle soup into bowls and serve.
Notes
Rinse lentils thoroughly before cooking. Do not add salt at the beginning to avoid toughening the lentils. For a creamier texture, blend a portion of the soup before adding spinach.