Description
A hearty Mediterranean lentil and spinach soup packed with nutrients.
Ingredients
Scale
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic, cumin, and coriander. Cook for 1 minute.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in spinach and cook until wilted.
- Season with salt, pepper, and lemon juice.
- Serve hot.
Notes
- Store leftovers in the fridge for up to 3 days.
- Add more broth for a thinner consistency.
- Can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: mediterranean lentil and spinach soup