Get ready for a nourishing bowl of comfort with our Hearty Lentil and Spinach Soup. This recipe combines earthy lentils with vibrant spinach, delivering a satisfying and nutritious meal in one pot.
Packed with protein, fibre, and essential nutrients, this soup is a testament to the power of whole ingredients. Aromatic onions, garlic, and spices infuse the broth with flavour, while lentils provide a hearty base.
Perfect for a quick weeknight dinner or a nutritious lunch, this soup is a celebration of simple, wholesome cooking.
Discover the recipe for lentil and spinach soup below…
Lentil and Spinach Soup
Ingredients:
1 cup green or brown lentils, rinsed and drained
4 cups fresh spinach leaves, washed and chopped
6 cups vegetable broth
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt and pepper to taste
Olive oil for sautéing
Directions:
1. Prepare the Lentils by rinsing the lentils thoroughly under cold water to remove any debris. Drain and set aside.
2. Heat a large soup pot over medium heat and add a drizzle of olive oil. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
3. Add cumin, coriander, and turmeric powders to the onion and garlic mixture. Stir well to coat the aromatics with the spices.
4. Pour in the rinsed lentils and vegetable broth. Bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the lentils are tender but not mushy.
6. Once the lentils are cooked to your liking, add in the chopped spinach leaves. Stir them into the soup until they wilt down, which should only take a couple of minutes.
7. Taste the soup and adjust the seasoning with salt and pepper as needed. You can also add more spices if desired.
Note: Optionally, you can garnish with a sprinkle of fresh herbs or a drizzle of olive oil for extra flavour.
