Lentil and Spinach Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 stalk celery, diced
- 1 cup dried lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth or chicken broth
- 2 cups water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 2 cups fresh spinach leaves, chopped
- 1 tablespoon lemon juice (optional)
Instructions:
- Sauté Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add Lentils and Liquids:
- Stir in the lentils, diced tomatoes, vegetable broth, and water.
- Bring the mixture to a boil, then reduce heat and simmer, uncovered, until the lentils are tender, about 25-30 minutes.
- Season the Soup:
- Add cumin, coriander, salt, and pepper. Adjust the seasoning to your taste.
- Add Spinach:
- A few minutes before serving, add the chopped spinach to the soup. Cook until the spinach is wilted and tender, about 2-3 minutes.
- Finish with Lemon Juice:
- Stir in lemon juice if using for added brightness and flavor.
- Serve:
- Serve the soup hot, with crusty bread if desired.
This lentil and spinach soup is not only filling and satisfying but also packed with nutrients. It’s an excellent choice for a cozy meal on a chilly day. Enjoy your cooking, and if you have any more recipe requests or need further assistance, feel free to ask!
