Lentil and Spinach Soup (Printable Version)
A comforting blend of earthy lentils and vibrant spinach, creating a nutrient-rich dish that satisfies with every spoonful.
# Ingredients:
→ Base Ingredients
01 -
1 cup green or brown lentils, rinsed
02 -
4 cups vegetable broth
03 -
2 cups fresh spinach, chopped
→ Aromatics
04 -
1 onion, diced
05 -
2 cloves garlic, minced
06 -
1 carrot, diced
→ Seasonings
07 -
1 teaspoon cumin
08 -
Salt and pepper to taste
09 -
1 tablespoon olive oil
10 -
Juice of 1 lemon
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and carrot. Sauté until softened, about 5 minutes.
02 -
Add the lentils and vegetable broth to the pot. Stir in cumin, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, until lentils are tender.
03 -
Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
04 -
Finish with a squeeze of lemon juice, adjust seasoning if needed, and serve warm.
# Additional Notes:
01 -
This soup is packed with protein and fiber, making it a satisfying meal option.
02 -
For a refreshing twist, add a squeeze of fresh lemon just before serving.