Spinach Lentil Soup
A hearty Mediterranean soup made with red lentils, fresh spinach, vegetables, garlic, cumin, and lemon.
Prep Time
15 mins min
Cook Time
35 mins min
Total Time
50 min
Servings
6
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup red lentils, rinsed
- 5 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp turmeric
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Cook the onion, carrots, and celery for 6–8 minutes until softened.
- 3
Add the garlic and cook for 1 minute.
- 4
Stir in the cumin, coriander, and turmeric until fragrant.
- 5
Add the rinsed lentils and vegetable broth.
- 6
Bring to a boil, then reduce the heat and simmer for 25 minutes until the lentils are tender.
- 7
Stir in the chopped spinach and cook for another 3–4 minutes until wilted.
- 8
Blend part of the soup if a creamier texture is desired.
- 9
Season with salt and black pepper.
- 10
Stir in the lemon juice and parsley before serving.
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