Description
Warm, nourishing, and bursting with flavor, this Lentil and Spinach Soup with Lemon is your perfect cozy meal for any day.
Ingredients
Scale
- 1 cup green or brown lentils
- 4 cups low-sodium vegetable broth
- 4 cups fresh spinach leaves
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 tbsp olive oil
- 1/2 cup freshly squeezed lemon juice
- Salt and black pepper to taste
Instructions
- 1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced carrots. Sauté for about 5 minutes until tender and fragrant.
- 2. Add Lentils: Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat to low.
- 3. Simmer: Cover the pot and let it simmer for about 25 minutes or until the lentils are soft.
- 4. Incorporate Spinach: Add the fresh spinach leaves to the pot. Allow them to wilt for about 5 minutes.
- 5. Season: Remove from heat and stir in the freshly squeezed lemon juice. Season with salt and pepper to taste.
- 6. Serve: Ladle into bowls and garnish with lemon zest or fresh herbs if desired. Enjoy alongside crusty bread!
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 220
- Sugar: 3g
- Sodium: 340mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added flavor, consider adding spices like cumin or coriander. - Feel free to substitute spinach with kale or Swiss chard. - This soup freezes well; store it in an airtight container for up to three months.