Description
A nourishing, hearty soup made with lentils and spinach, perfect for any time of the day.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- 4 cups fresh spinach, roughly chopped
- 1 lemon, juiced
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, grated ginger, and ground turmeric, cooking for 1 minute until fragrant.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil.
- Reduce heat to low, cover, and let it simmer for 25-30 minutes until lentils are tender.
- Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Remove from heat, add lemon juice, and season with salt and black pepper to taste.
Notes
For a creamier texture, blend a portion of the soup before adding spinach. It can also be made ahead and improves in flavor the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg