Description
Cozy up with this vibrant Lentil and Spinach Soup with Lemon, a nourishing bowl of comfort packed with earthy flavors and refreshing citrus zest.
Ingredients
Scale
- 1 cup green or brown lentils
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach, packed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 1 tsp cumin
Instructions
- Sauté the Base: In a large pot over medium heat, warm olive oil. Add diced onion, carrot, and celery. Sauté until softened, about 5 minutes.
- Spice It Up: Add minced garlic and cumin to the pot. Stir continuously for about 1 minute until fragrant.
- Add Lentils and Broth: Pour in rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 25 minutes until lentils are tender but not mushy.
- Mix in Spinach: Stir in fresh spinach and cook for an additional 2 minutes until wilted.
- Brighten It Up: Remove from heat and mix in freshly squeezed lemon juice and optional zest. Adjust seasoning with salt or pepper as desired.
- Serve: Ladle soup into bowls. Optionally drizzle extra lemon juice on top or garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Rinse lentils thoroughly before cooking to remove debris. Customize by adding seasonal vegetables or spices like smoked paprika for extra flavor. Store leftovers in an airtight container for up to five days; reheat gently on the stove with a splash of water or broth if needed.