Description
A warm, hearty, and nutritious soup featuring red lentils and fresh spinach, perfect for cozy family dinners or quick weekday lunches.
Ingredients
Scale
- 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 rinsed red lentils and vegetable broth (or water) to the pot. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, or until lentils are tender.
- Stir in the chopped spinach and cook for another 3-5 minutes until wilted.
- Season with salt and pepper to taste. Serve hot, optional with a squeeze of lemon juice.
Notes
Rinse lentils before cooking to remove debris, and add more liquid when reheating if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg