Lentil Soup with Spinach and Lemon

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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There's something comforting about a bowl of homemade lentil soup. This Lentil Soup with Spinach and Lemon is a hearty, flavorful option that’s perfect for any season. The bright lemon finish ties everything together, making it a refreshing twist on a classic favorite.

Ingredients for Lentil Soup with Spinach and Lemon

Olive oil is the base for sautéing the onions and garlic, adding a smooth richness to the soup. Onion serves as a flavorful foundation, while garlic contributes a pungent depth. The ground cumin and ground coriander bring warm, earthy notes, and a pinch of chili flakes adds just the right amount of heat. The star of our dish, lentils, offers a hearty texture and protein boost. Using vegetable broth ensures a full-bodied flavor while keeping the dish vegan. A single bay leaf adds subtle complexity. Fresh spinach brings a touch of greenery and nutrients, and finally, lemon juice provides a tangy finish that brightens the soup. Season with salt and pepper to enhance all the flavors.

Tips & Tricks

  • Rinse the lentils well to remove any debris and ensure they cook evenly.
  • If you prefer a thicker soup, use an immersion blender to blend part of the cooked lentils.
  • Adjust the chili flakes to your heat preference; a little goes a long way.
  • For extra depth, consider adding a splash of soy sauce or tamari when seasoning.

Serving Suggestions

This lentil soup pairs wonderfully with crusty bread or a simple side salad. You might also enjoy it with a dollop of yogurt or a sprinkle of fresh herbs, like parsley or cilantro, for added freshness.

Frequently Asked Questions

Can I use canned lentils?
Yes, you can use canned lentils. Just reduce the cooking time since they're already cooked. Rinse them well before adding to the soup.
How long does this soup keep?
Stored in an airtight container, this soup lasts up to five days in the refrigerator. It also freezes well for up to three months.
What if I don't have fresh spinach?
You can substitute with frozen spinach or other leafy greens like kale or Swiss chard.

Lentil Soup with Spinach and Lemon Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion. Cook it for about five minutes, stirring occasionally, until it becomes soft and translucent. Then, toss in the minced garlic, ground cumin, ground coriander, and chili flakes. Stir everything together and let it cook for just a minute until the spices release their aroma.

Next, add the rinsed lentils to the pot, followed by the vegetable broth and a bay leaf. Stir, then bring the mixture to a boil. Once it's bubbling, reduce the heat to a simmer. Let it cook uncovered for about 25 minutes, or until the lentils are tender.

When the lentils are cooked through, remove the bay leaf. Add the fresh spinach to the pot, stirring it in until it wilts. Finally, squeeze in the lemon juice, and give the soup a taste. Season with salt and pepper as needed. Serve the soup hot, and enjoy the comforting flavors.

Why You'll Love This Recipe

  • Quick and easy to prepare, with just one pot needed.
  • Packed with nutritious ingredients that are both satisfying and healthy.
  • Vegan and gluten-free, making it suitable for various dietary preferences.
  • The lemon adds a surprising zest that elevates the soup's flavor profile.

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

Step-by-step 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.

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