Lentil Soup with Spinach and Lemon
Nutritious and filling, this lentil soup is enhanced by the bright flavors of spinach and a squeeze of fresh lemon. It's an uplifting dish that’s both healthy and delicious.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon chili flakes
1 cup dried lentils, rinsed
6 cups vegetable broth
1 bay leaf
3 cups fresh spinach
1 lemon, juiced
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic, cumin, coriander, and chili flakes; cook for 1 minute.
4. Add lentils, vegetable broth, and bay leaf; bring to a boil.
5. Reduce heat and simmer until lentils are tender, about 25 minutes.
6. Remove bay leaf and stir in spinach until wilted.
7. Add lemon juice, and season with salt and pepper to taste.
8. Serve hot.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop over medium heat or in the microwave.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
