Description
A hearty, flavorful, and nutritious dish, Red Lentil and Spinach Soup is a perfect meal for any season. Packed with the earthy goodness of lentils, the fresh vibrancy of spinach, and a medley of spices, this soup offers a delicious, healthy, and comforting experience.
Ingredients
1 cup red lentils, rinsed
4 cups vegetable broth (or water)
2 cups fresh spinach, chopped
1 medium onion, diced
2 garlic cloves, minced
1 medium carrot, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground ginger
Salt and pepper to taste
Lemon juice (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and carrot. Cook for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the cumin, turmeric, coriander, and ginger. Cook for another 1-2 minutes, allowing the spices to become fragrant.
- Add the red lentils to the pot, followed by the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
- Stir in the chopped spinach and cook for another 3-5 minutes, until the spinach has wilted and everything is well combined.
- Season with salt and pepper to taste. If desired, add a squeeze of lemon juice for a burst of freshness.
- Serve hot and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. It will thicken as it sits, so you may need to add a little water or broth when reheating.
- This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- If you want to add extra protein, consider adding cooked chicken, chickpeas, or tofu.
- For a spicier soup, add cayenne pepper, red pepper flakes, or a chopped jalapeño.
- For a creamier texture, blend part or all of the soup, or stir in some coconut milk or cream at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 750mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
