Lentil Spinach Soup with Lemon

Lentil Spinach Soup with Lemon

  • Total: 45M
Lentil Spinach Soup with Lemon

Lentil Spinach Soup with Lemon

Ingredients

  • Produce

    • 1 Bay leaf
    • 1 Carrot
    • 1/4 cup Cilantro
    • 1 tsp Garlic
    • 1 Lemon
    • 1 Onion
    • 2 cups Spinach, fresh
  • Canned Goods

    • 1 Soup pot
    • 1 tbsp Tomato paste
    • 1 qt Vegetable stock
  • Baking & Spices

    • 1/4 tsp Black pepper
    • 1/4 tsp Cayenne pepper
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 3 tbsp Olive oil
  • Nuts & Seeds

    • 1 1/2 tsp Cumin
  • Liquids

    • 1 cup Water
  • Other

    • 1 1/4 cups Brown, green or red lentils, rinsed and sorted
  • Time
  • Total: 45M

Found on

Description

Recipes & History - Inspired by our Delicious Past

Ingredients

  • 3 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 tsp minced garlic
  • 1 tbsp tomato paste
  • 1 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 quart vegetable stock (if not vegetarian, you can substitute chicken stock)
  • 1 cup water
  • 1 1/4 cups brown, green or red lentils, rinsed and sorted
  • 1 bay leaf
  • 2 cups fresh spinach leaves (you can substitute kale, swiss chard, or another favorite green)
  • 1/4 cup chopped cilantro (you can substitute parsley-- I prefer the flavor of cilantro here)
  • 1 lemon
  • Soup pot, immersion blender, lemon squeezer

Directions

  • Heat up the olive oil in a soup pot over medium heat. Add the diced onion and carrot. Sauté until the onion softens and starts to turn golden. Add the garlic and sauté for 1-2 minutes longer until fragrant. Add the tomato paste, cumin, cayenne, salt and black pepper. Stir and sauté for 2 minutes longer. Add the vegetable stock, water, lentils and bay leaf. Bring to a simmer then cover the pot, slightly vented. Let the soup cook for about 30 minutes until the lentils are soft. Remove soup from heat, remove the bay leaf and discard. Use an immersion blender to puree the soup halfway, so that it thickens but still has texture. Put soup over medium heat again. Add the fresh spinach leaves and cilantro. Stir the greens into the soup for 1-2 minutes until just wilted (covering the pot will wilt them faster). Turn off the heat and stir in fresh lemon juice to taste. Adjust seasonings if desired, and serve.
  • Serves: 4-6
  • TotalTime:
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Title:

Lentil Spinach Soup with Lemon - Flavorful Recipe

Descrition:

A light, healthy and flavorful take on lentil soup, with spices, wilted greens, and fresh lemon juice.

Lentil Spinach Soup with Lemon

  • Produce

    • 1 Bay leaf
    • 1 Carrot
    • 1/4 cup Cilantro
    • 1 tsp Garlic
    • 1 Lemon
    • 1 Onion
    • 2 cups Spinach, fresh
  • Canned Goods

    • 1 Soup pot
    • 1 tbsp Tomato paste
    • 1 qt Vegetable stock
  • Baking & Spices

    • 1/4 tsp Black pepper
    • 1/4 tsp Cayenne pepper
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 3 tbsp Olive oil
  • Nuts & Seeds

    • 1 1/2 tsp Cumin
  • Liquids

    • 1 cup Water
  • Other

    • 1 1/4 cups Brown, green or red lentils, rinsed and sorted

The first person this recipe

toriavey.com

toriavey.com

394 0

Found on toriavey.com

Tori Avey

Lentil Spinach Soup with Lemon - Flavorful Recipe

A light, healthy and flavorful take on lentil soup, with spices, wilted greens, and fresh lemon juice.