Lentil Soup With Spinach Recipe
Lentil Soup With Spinach Recipe is a versatile and nourishing dish that offers comfort and flavor throughout the year. The hearty lentils combined with the vibrant spinach create a satisfying meal that is both delicious and wholesome. Packed with protein, fiber, and essential vitamins, this soup not only tantalizes the taste buds but also promotes overall well-being. The creamy texture of the lentils complements the freshness of spinach, providing a well-rounded culinary experience. Whether you’re a seasoned chef or a novice cook, this recipe is easy to follow and is guaranteed to impress.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting Board
- Ladle
Ingredients
- 1 onion chopped
- 2 cloves of garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 cup dried lentils
- 1 can 14 oz diced tomatoes
- Salt and pepper to taste
- 4 cups fresh spinach
Instructions
- Heat oil in a large pot over medium heat. Sauté the chopped onion until softened, about 5 minutes.
- Add minced garlic, cumin, and paprika to the onion. Cook for another minute until fragrant.
- Pour in vegetable broth, lentils, and diced tomatoes. Bring to a boil, then simmer for 30-40 minutes until lentils are tender.
- Season the soup with salt and pepper to your liking.
- Stir in fresh spinach and cook until wilted, about 5 minutes.
- Serve the hearty lentil soup with spinach hot and enjoy a comforting meal.
Video
Notes
For a creamier texture, blend a portion of the soup with an immersion blender before adding the spinach.
Feel free to customize with other vegetables like bell peppers or zucchini.
Add a squeeze of lemon juice at the end for a pop of freshness.
To make it heartier, serve the soup over cooked rice or quinoa.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Feel free to customize with other vegetables like bell peppers or zucchini.
Add a squeeze of lemon juice at the end for a pop of freshness.
To make it heartier, serve the soup over cooked rice or quinoa.
Store any leftovers in an airtight container in the fridge for up to 4 days.