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- 1 cup green or brown lentils, thoroughly rinsed - 6 cups vegetable broth (low-sodium preferred) - 4 cups fresh spinach, roughly chopped - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 large garlic cloves, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Juice of 1 fresh lemon - Fresh parsley, finely chopped, for garnish Lentil soup is a wholesome dish that is both tasty and filling. The main ingredients are simple but powerful. Lentils provide protein and fiber, making this soup nutritious. You can use green or brown lentils, and they must be rinsed well to remove any dirt. The vegetable broth adds depth and flavor. I prefer low-sodium broth to keep it healthier. Spinach brings vibrant color and essential vitamins. It wilts nicely when added at the end of cooking. Next, we have aromatics and seasonings. The olive oil helps sauté the onion, garlic, and veggies. This step builds a fragrant base. Onion and garlic are key for great flavor. The carrots and celery add sweetness and crunch. Cumin and smoked paprika give the soup warmth and richness. Just a teaspoon of each will elevate the taste. Don’t forget salt and black pepper to season. A splash of lemon juice brightens everything up. For garnish, fresh parsley adds a nice touch. It makes the soup look inviting and fresh. For the full recipe, check out the details I've shared earlier. Start by warming 2 tablespoons of extra virgin olive oil in a large stockpot over medium heat. When the oil is hot, add 1 medium finely chopped onion. Sauté the onion for about 3-4 minutes until it turns translucent. Stir it occasionally to stop it from sticking. Next, add 3 large minced garlic cloves, along with 2 medium diced carrots and 2 diced celery stalks. Cook these for another 5-7 minutes. You want them soft and fragrant. Once the vegetables are ready, sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Stir for about 1 minute, allowing the spices to release their lovely aroma. Now it’s time to add the main ingredient. Pour in 1 cup of thoroughly rinsed green or brown lentils and 6 cups of vegetable broth. Increase the heat to bring this mixture to a rolling boil. As soon as it boils, reduce the heat to low and cover the pot. Let the soup simmer for 30-35 minutes. Stir occasionally to make sure everything cooks evenly. The lentils should become tender during this time. After the lentils are tender, add 4 cups of roughly chopped fresh spinach to the pot. Cook for an additional 5-7 minutes, stirring occasionally. The spinach should wilt and turn bright green. Finally, season the soup with salt, freshly ground black pepper, and the juice of 1 fresh lemon. This will brighten up the flavors. If you want a creamier texture, blend a portion of the soup and return it to the pot. Serve the soup hot, garnished with freshly chopped parsley for that fresh touch. Enjoy this hearty meal! For the complete recipe, check out the Full Recipe. To make your soup even tastier, try these tips: - Use fresh herbs like basil or thyme. They add a bright, aromatic touch. - A splash of vinegar or a dash of hot sauce can elevate the flavor. It adds a nice kick. Here are some key tips for cooking your lentils perfectly: - Rinse lentils thoroughly before cooking. This removes dust and unwanted bits. - Keep an eye on the simmering soup. Stir often to prevent sticking on the bottom. How you serve your soup can make a big difference: - Pair your soup with crusty bread. It adds a nice texture and heartiness. - Drizzle olive oil on top for richness. It also makes the dish look appealing. - A lemon wedge on the side adds great tang. It gives a fresh burst of flavor when squeezed. For the complete recipe, check out the Full Recipe section. {{image_4}} You can easily change the lentils. Try red, yellow, or even black lentils. Each type brings a unique taste and texture. You can also add seasonal vegetables. Think squash in fall or peas in spring. Adding veggies keeps the dish fresh and exciting. Spices can change the flavor of your soup. Try adding turmeric for a warm note. Bay leaves add a nice depth as well. If you want a smoky flavor, use smoked salt. Just a pinch can make a big difference in taste. For a lighter soup, swap out some ingredients. Use zucchini or cauliflower to reduce carbs. These veggies blend in well and add fiber. If you want more protein, add diced chicken or tofu. Both options make the soup more filling and nutritious. Check out the Full Recipe for more ideas! To keep your lentil soup fresh, store it in an airtight container. It will last for up to 5 days in the fridge. This method helps maintain its flavor and texture. Just scoop out what you need each time. You can freeze this soup for longer storage. Portion it out into smaller containers or bags. This way, you can grab just what you need. When you're ready to eat, thaw the soup and heat it thoroughly before serving. Reheat your soup on the stovetop or in the microwave. If you find it thickens, add a splash of broth to bring back its consistency. Stir well to ensure even heating. Enjoy your meal! Yes, but cooking times may vary. Green and brown lentils work best for this soup. Red lentils cook faster and may become mushy, while black lentils take longer. Adjust your cooking time based on the type you choose. Pair this soup with crusty bread, a fresh salad, or fluffy rice. The bread is perfect for dipping. A simple side salad can add crunch and freshness. Rice makes the meal more filling. Yes, all ingredients are plant-based. You can enjoy this soup without any animal products. It’s a great option for vegans and those who want lighter meals. Refrigerate in an airtight container for up to five days. For longer storage, freeze the soup in portions. Thaw overnight in the fridge before reheating. Absolutely! Kale or Swiss chard can be substituted for spinach. Both add great flavor and nutrients. Feel free to mix in what you have on hand. Typically, 30-35 minutes until tender. Start checking for doneness at the 30-minute mark. Properly cooked lentils should be soft but not mushy. This blog post shared a simple way to make lentil soup with spinach. You learned about the key ingredients, cooking steps, tips for flavor, and how to store leftovers. Creating this dish is not just easy but also healthy. You can customize it with different spices and greens. Enjoy your delicious soup, knowing it can be a warm meal for any day. Keep experimenting, and make it your own!

Lentil Soup with Spinach

Warm up with a delicious and nourishing Hearty Spinach Lentil Soup, packed with flavor and nutrition! This easy recipe combines lentils, fresh spinach, and aromatic spices for a perfect comfort food. In just 50 minutes, you can whip up this wholesome meal that's both satisfying and healthy. Click through now to discover all the steps and tips to create your own bowl of warmth. It's time to bring goodness to your table!
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Ingredients
  

1 cup green or brown lentils, thoroughly rinsed

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 large garlic cloves, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 cups vegetable broth (low-sodium preferred)

4 cups fresh spinach, roughly chopped

Salt and freshly ground black pepper, to taste

Juice of 1 fresh lemon

Fresh parsley, finely chopped, for garnish

Instructions
 

In a large stockpot, warm the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for 3-4 minutes until the onion becomes translucent, stirring occasionally to prevent sticking.

    Incorporate the minced garlic, diced carrots, and diced celery into the pot. Continue cooking for another 5-7 minutes, stirring occasionally, until all vegetables have softened and are fragrant.

      Sprinkle in the ground cumin and smoked paprika, stirring for about 1 minute until the spices become aromatic and release their flavors.

        Pour in the rinsed lentils and the vegetable broth. Increase the heat to bring the mixture to a rolling boil.

          Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for 30-35 minutes, or until the lentils are tender, stirring occasionally to ensure even cooking.

            After the lentils are tender, add the chopped fresh spinach to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the spinach is wilted and bright green.

              Season the soup generously with salt, pepper, and freshly squeezed lemon juice to enhance the flavors. Adjust to taste.

                For a creamier texture, consider blending a portion of the soup using an immersion blender or a countertop blender, then return the blended portion to the pot.

                  Serve the soup hot in bowls, garnished with a sprinkle of freshly chopped parsley on top for added freshness and color.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                      - Presentation Tips: Serve with crusty bread or a drizzle of olive oil on top for added richness. A lemon wedge on the side can provide extra tang for those who prefer it.