Description
A healthy and flavorful lentil soup with lemon and spinach.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse and drain the lentils.
- In a large pot, sauté onion, carrots, and celery until softened.
- Add garlic and cumin, cooking for 1 minute.
- Stir in lentils and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add spinach and lemon juice, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months.
- Adjust lemon juice according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil soup, lemon soup, spinach soup, vegan soup